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GINGERBREAD BOYS
INGREDIENTS:
1/3 cup shortening
2 teaspoons baking soda
1 cup brown sugar (packed) 1
teaspoon salt
1 1/2 cups dark molasses
1 teaspoon allspice
2/3 cup cold water
1 teaspoon ginger
7 cups all-purpose flour
1 teaspoon cloves
1 teaspoon cinnamon
Easy Creamy Icing
Mix shortening, sugar and molasses thoroughly. Stir in water. Measure
flour by dipping method or by sifting. Blend all dry ingredients; stir
in. Chill. Heat oven to 350 degrees. Roll dough 1/4 inch
thick on lightly floured board. Cut with gingerbread boy cutter or
other favorite shaped cutter. Place far apart on lightly greased
baking sheet. Bake 10 to 12 minutes or until no imprint remains when
touched lightly. Place icing on cooled cookies.YIELD: 2 1/2
dozen 2 1/2 inch cookies.
EASY CREAMY ICING
INGREDIENTS:
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla flavoring
1/4 teaspoon salt
1 1/2 tablespoons cream or 1 tablespoon water
Blend sugar, salt and flavoring (try lemon, almond or peppermint flavoring
for variety). Add cream to make easy to spread. If desired, tint
with a few drops of food coloring. Spread on cookies with spatula or
pastry brush.
YIELD: makes icing for 3 to 5 dozen cookies, depending on size
HINT: For professional looking iced drop cookies, place 1 teaspoon
icing on center of each cookie. With small icing spatula, spread icing
with circular motion.
Recipe from Joyce Ann Porter |
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