Belly Button Buddies' Gingerbread Cookie Cutouts

Gingerbread Cookie Cutouts

(The Belly Button Buddy loves these cookies.)

 

Ingredients for cookie dough:

• 1/2 cup of shortening (butter´s best)
• 1/2 cup of granulated sugar
• 1/2 cup of molasses
• 1/2 cup of warm water
• 2 1/2 cups of all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon of soda
• 1/4 teaspoon each of ground nutmeg and allspice

 

Method:

In mixing bowl, cream together shortening and sugar. Blend in molasses and water. Add remaining ingredients and mix well. Refrigerate for at least 1 hour or overnight.

 

On a lightly floured surface, roll dough to 1/8-inch thickness. Cut out desired shapes and place on lightly greased baking sheet. Bake at 350° F for 8 to 10 minutes or until cookies are firm and beginning to brown around the edges. Let cool on wire racks and frost with coloured icing.

 

 

Ingredients for decorator icing:

• 1 cup of sifted powdered sugar
• 1 Tablespoon of shortening (butter´s best)
• 1/4 teaspoon of almond extract
• 2 to 4 teaspoons of milk and desired food coloring

 

Method:

Mix the almond extract and food colouring into the milk then blend with the butter and icing sugar. To cover the entire recipe of cookies in icing, double this amount. A third batch is necessary for contrasting colour. More milk creates a glaze. Less milk lets you pipe it onto the cookies.