Spice Cookies

Spicy Seascape Cookies Recipe

• 3/4 cup butter or margarine — softened
• 2/3 cup powdered sugar
• 2 tablespoons light molasses
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons ground cardamom
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• Thin Glaze — (recipe follows)

THIN GLAZE

• 3/4 cup powdered sugar
• 1 tablespoon plus 1 1/2 teaspoons hot water
• Peach or coral paste food color

Preparation:
Heat oven to 325º. Grease cookie sheet. Beat butter, powdered sugar, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cardamom, cinnamon and baking soda.

Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut into sand dollars, starfish and scallops as directed below. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Prepare Thin Glaze; decorate cookies as directed.

THIN GLAZE:

Mix all ingredients until smooth. If glaze becomes too stiff, add additional hot water, 1/2 teaspoon at a time.

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Frosted Spice Cookies Recipe

• 2 1/2 cups packed brown sugar
• 1 cup butter or margarine — softened
• 1/2 cup shortening
• 2 eggs
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Caramel Frosting — (recipe follows)

CARAMEL FROSTING

• 1/2 cup butter or margarine
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Caramel Frosting.

Roll one fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Frost with Caramel Frosting.

CARAMEL FROSTING:

Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Place saucepan in bowl of ice or cold water; cool to lukewarm, stirring occasionally. Gradually stir in powdered sugar. Beat until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.

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Gingerbread Cookie Recipe

• 1 cup packed brown sugar
• 1/3 cup shortening
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 7 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• Creamy White Frosting — (recipe follows)

CREAMY WHITE FROSTING

• 4 cups powdered sugar
• 1 teaspoon vanilla
• 5 tablespoons half-and-half
• Food color, if desired

Preparation:
Beat brown sugar, shortening, molasses and water in very large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Creamy White Frosting. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Creamy White Frosting.

CREAMY WHITE FROSTING:
Mix all ingredients until smooth and spreadable.

Popularity: unranked [?]