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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 42 |
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Meet the Cook: It hardly ever fails - when I send these cookies to school with out youngsters (15 and 12), I'm almost always asked for the recipe by their teachers! -Doris Heinen, St. Cloud, Minnesota Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
1 cup light molasses |
1/2 cup cold coffee |
6 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
icing (optional): |
1 envelope unflavored gelatin |
3/4 cup cold water |
3/4 cup sugar |
3/4 cup confectioners' sugar |
3/4 teaspoon baking powder |
1/2 teaspoon vanilla extract |
colored sugar |
decorator icing, optional |
Directions:
1. In a bowl, cream butter and sugar; beat in molasses and coffee. Stir together flour, baking soda, salt and spices; add to molasses mixture and mix well. Chill dough 1-2 hours or until easy to handle. If needed, add a little additional flour before rolling. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Place on ungreased baking sheets. Bake at 350° for 12-15 minutes. Cool on wire racks.
2. For icing if desired combine gelatin and water in a small saucepan. Let stand for 5 minutes to soften. Add sugar. Heat and stir over very low heat until the gelatin and sugar dissolve. Transfer to a bowl. Add confectioners' sugar; beat until foamy. Add baking powder and vanilla; beat until very thick, about 10 minutes.
3. Frost cookies by inverting them and quickly swirling the tops in the icing; decorate with colored sugar. For traditional gingerbread men, use decorator icing to add features as desired. Yield: about 7-8 dozen (2-1/2-in cookies).
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