|
| 1 | cup granulated sugar |
| 1/2 | cup shortening |
| 4 | cups Gold Medal® all-purpose flour |
| 1 | cup full-flavor (dark) molasses |
| 1/2 | cup water |
| 1 1/2 | teaspoons salt |
| 1 | teaspoon baking soda |
| 1 1/2 | teaspoons ground ginger |
| 1/2 | teaspoon ground cloves |
| 1/2 | teaspoon ground nutmeg |
| 1/4 | teaspoon ground allspice |
|
| 3 | cups powdered sugar |
| 1/3 | cup butter or margarine, softened |
| 1/2 | teaspoon ground cinnamon |
| 1 1/2 | teaspoons vanilla |
| 2 | to 3 tablespoons milk |
| 1. | In large bowl, beat granulated sugar and shortening with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients. Cover; refrigerate dough at least 3 hours or until firm. |
| 2. | Heat oven to 375°F. Generously grease cookie sheet with shortening or cooking spray. On generously floured cloth-covered surface, roll half of dough at a time to 1/4-inch thickness. Cut with 3-inch round cookie cutter. Place about 1 1/2 inches apart on cookie sheets. |
| 3. | Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. |
| 4. | In small bowl, mix glaze ingredients until smooth. Spread on cooled cookies. |
| No change. |
|
| Smother these cookies with glaze, then dust baking cocoa over a stencil to jazz them up for the holidays. |
|
| Mild-flavor (light) molasses or honey can be substituted for the dark molasses for a slightly different flavor. |
Nutrition Information:
130 ( 25); 3g ( 1/2g, 0g); 0mg; 135mg; 23g ( 0g, 11g); 1g 0%; 0%; 2%; 6% 1/2 ; 1 ; 0 ; 1/2 1 1/2