Gingerbread Cookies

by Kim Clegg

Servings:

INGREDIENTS

1 cup butter
1-1/2 tsp. baking soda
1 cup sugar
1/2 tsp. salt
1 egg
2 tsp. ginger
1 cup dark molasses
1 tsp. cinnamon
2 tbsp. vinegar
1 tsp. ground cloves
5 cups flour

Frosting:
2 egg whites
2-1/2 cups powdered sugar
1/4 cup light corn syrup
Food colors assortment

INSTRUCTIONS

Cream butter; add sugar gradually. Beat in egg, molasses and vinegar. Blend in sifted dry ingredients. Chill. Roll 1/8 to 1/4-inch thick on floured surface. Cut into desired shapes. Place on greased cookie sheets; decorate before baking, or frost when cool with frosting. Bake at 375°F 5 to 15 minutes, depending on size and thickness of cookie.

Frosting:
Beat egg whites until they hold a soft peak. Add sugar gradually, and beat until sugar is dissolved, and frosting stands in peaks. Add syrup, and beat 1 minute. Divide frosting into small portions. Color each amount as desired with food colors. Add a few drops of water if thinner frosting is needed. Keep well covered when not in use.

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Tagged: cookies, desserts, gingerbreadcookies add tags

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