Gingerbread Cutouts (Cookie Exchange Quantity

• Produce

  • 2 tsp Ginger, ground

• Condiments

  • 1 1/2 cups Molasses, dark

• Baking & Spices

  • 1 tsp Allspice, ground
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 7 cups Gold medal all-purpose flour
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/3 cup Shortening
  • 1 tsp Vanilla

• Dairy

  • 5 tbsp Half and half

• Liquids

  • 2/3 cup Water

Found on bettycrocker.com

Description

Ingredients

• 1 cup packed brown sugar
• 1/3 cup shortening
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 7 cups Gold Medal™ all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 4 cups powdered sugar
• 1 teaspoon vanilla
• About 5 tablespoons half-and-half

Directions

• 1 In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
• 2 Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
• 3 Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• 4 In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Nutrition