GINGERBREAD SNOWFLAKES WITH ICING THAT HARDENS
When I made these I did not get 5 dozen cookies, it will depend on the size you cut them so yield is only estimated, also I added 1/4 cup more sugar as we prefer a sweeter cookie --- plan ahead the dough needs to chill for a few hours before rolling out, prep time includes chilling time --- this icing will harden on the cookies once dried --- of coarse you may cut into any desired shapes
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h10m
Yield 5 dozen (approx)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees F.
- Prepare ungreased baking/cookie sheet/s.
- In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
- Beat in molasses and water.
- In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
- Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
- Lightly flour a work surface.
- Roll out the chilled dough to 1/4-inch thickness.
- Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
- Place the dough stars onto prepared cookie sheet about 2-inches apart.
- Bake for about 10-12 minutes or until edges are firm.
- Remove to wire racks and cool.
- For the icing; in a bowl combine all icing ingredients until smooth and well combined.
- Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
- Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).
Nutrition Facts : Calories 1493.7, Fat 38.3, SaturatedFat 23.6, Cholesterol 97.6, Sodium 786.2, Carbohydrate 278.5, Fiber 3.9, Sugar 166.5, Protein 13.4
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