Merry Molasses Cookies

Bake up an old-fashioned spicy molasses cookie, rolled and cut to satisfy all cookie monsters. MORE+ LESS-

By Betty Crocker Kitchens

November 19, 2008

Cookies

cup granulated sugar

1/2

cup shortening

cups Gold Medal™ all-purpose flour

cup full-flavor (dark) molasses

1/2

cup water

1 1/2

teaspoons salt

teaspoon baking soda

1 1/2

teaspoons ground ginger

1/2

teaspoon ground cloves

1/2

teaspoon ground nutmeg

1/4

teaspoon ground allspice

cups powdered sugar

1/3

cup butter or margarine, softened

1/2

teaspoon ground cinnamon

1 1/2

teaspoons vanilla

to 3 tablespoons milk

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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.

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.