| 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.
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