| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tasteofhome | 1 | servings | ||
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 1 1/2 | c | Sugar |
| 1 | c | Light molasses |
| 1/2 | c | Cold coffee |
| 6 | c | All-purpose flour |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Ground cloves |
| 1 | Envelope unflavored gelatin | |
| 3/4 | c | Cold water |
| 3/4 | c | Sugar |
| 3/4 | c | Confectioners' sugar |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Vanilla extract |
| Colored sugar Or nonpareils | ||
| Decorator icing; optional |
INSTRUCTIONS
ICING (OPTIONAL)***, (OPT In a mixing 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. 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 mixing bowl. Add confectioners' sugar: beat until foamy. Add baking powder and vanilla: beat until very thick, about 10 minutes. Frost cookies by inverting them and quickly swirling the tops in the icing: decorate with colored sugar or nonpareils. For traditional gingerbread men, use decorator icing to add features as desired. Yield: about 7-8 dozen (2-1/2-in. cookies). Busted by Sara Horton 5/28/98 Recipe by: Taste of Home, Doris Heinen, St. Cloud, Minnesota Converted by MM_Buster v2.0l.
A Message from our Provider:
“He who angers you, controls you!”