SPICED MOLASSES COOKIES
From Sugarbaker's Cookie Cutter Cookbook
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
2 large eggs
2/3 cup molasses
2 teaspoon vanilla extract
5 cups bleached all purpose flour
1 T. ground ginger
2 t. baking soda
1 t. ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
• In a large bowl, using a mixer, beat the butter and sugar until light in color and creamy. Add the eggs one at a time, beating well after each. Beat in the molasses and vanilla until thoroughly combines.
• In a medium bowl, add the flour, ginger, baking soda, cinnamon, salt and nutmeg. Stir to blend.
• Add the flour mixture to the butter mixture a little at a time and beat well. Scrape the dough into a resealable plastic bag. Seal and Chill the dough for 1 to 2 hours. This dough is soft, so you must chill before cutting!
• Preheat oven to 350. Flour the work surface and rolling pin, Remove half the dough from the plastic bag; rewrap and refrigerate the other half. Roll the dough to a thickness of 1/4 inch and cut into shapes. With a spatula, transfer cookie cutouts to a lightly greased or parchment lined baking sheet, keeping them at least 2 inches apart. Form scraps into a ball and chill for 15 minutes, reroll and cut remaining dough and scraps.
• Bake 10-15 minutes or until the bottoms are lightly browned. Cool cookies on the baking sheet for 3 minutes and transfer to a rack to cool completely.
Makes approximately 5 dozen three inch cookies.
ICING:
CK Products ROYAL ICING MIX, follow package instructions
Available at Midwest Baking Supply 2716 NW 10th, OKC (405) 942-3489
Amerigel Colors - Soft Gel Paste Food Color
Available at Midwest Baking Supply and Hobby Lobby
Great website for cookie cutters, baking and decorating supplies: www.KarensCookies.net