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Gingerbread Cookies and Frosting Recipe

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This recipe for Gingerbread Cookies and Frosting, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Ware
Added: Friday, March 16, 2007


Cookie batter
2/3 cup molasses
1/2 cup packed brown sugar
1/2 cup butter, softened
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 large eggs
About 4 1/2 cups all purpose flour

3 tablespoons butter
1 teaspoon vanilla
Milk and/or water (to desired consistency)
confectioner's sugar (to desired consistency)

Preheat oven to 350 degrees.

Into a large bowl, measure molasses, brown sugar, butter, baking soda, salt, allspice, cinnamon, cloves, ginger, eggs and 1 and 1/2 cups flour.

With mixer at low speed, beat ingredients until just mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes occasionally scraping bowl.

With wooden spoon, stir in about 2 - 3 cups flour to make still dough. Shape dough into ball; wrap with plastic wrap. Use dough immediately or refrigerate and use within 2 days.

On lightly floured surface, with floured rolling pin, roll out half the dough 1/8 inch thick.

With cookie cutters cut out as many cookies as possible and place on ungreased cookie sheet with a flat spatula.

Bake cookies 12 minutes or until edges are firm. Immediately loosen cookies from cookie sheet with flat spatula and then remove to wire racks to cool.

Add all ingredients and mix with hand mixer until smooth. Ice cookies once they are cool and decorate with sprinkles or as desired.

Number Of Servings:
Number Of Servings:
about 4 dozen
Personal Notes:
Personal Notes:
If not decorating cookies right away, wrap cookies with freezer wrap; seal, and freeze. Before decorating frozen cookies unwrap and thaw 1 hour.

Jessica loves to make and decorate these cookies for every holiday with all sorts of different cookie cutters!

This recipe comes from the Good Housekeeping Illustrated book of desserts.




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