Times-tested cookies perfect for holiday giving.

photoKahlua Gingerbread Cutouts

1/2 cup shortening
1/4 cup (1/2 stick) butter, softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2-1/4 cups sifted all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Kahlua frosting:
1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
Food coloring

Preheat oven to 350 degrees. Cream shortening, butter and sugar together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8-inch thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool 1 minute, then remove to wire rack to cool completely.

While cookies cool, make frosting. In a large bowl, mix all frosting ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring as desired. Decorate cookies using a pastry bag and decorators’ tips.

Makes about 24 cookies depending on size of cookie cutters.

Times testing notes: Even with the additional Kahlua, the frosting was difficult to spread. We would add another tablespoon or more next time.

Source: www.christmas-cookies.com.

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