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