1 Cup Butter
1 ½ Cups Sifted Confectioners’ Sugar
2 ½ Cups All-Purpose Flour
1 tsp Baking Soda1 tsp Cream of Tartar
¼ tsp Salt
4 Tbsp Molasses
2 tsp Ground Cinnamon
½ tsp Ground Nutmeg
Preheat oven to 400 degrees.
In a large bowl, with electric mixer at medium speed, beat butter until fluffy. Gradually add sugar; beat until blended. Beat in egg and vanilla.
In a medium bowl, combine flour, soda, cream of tartar and salt. Gradually add flour mixture to butter mixture, beating until blended.
In a small bowl, combine molasses, cinnamon and nutmeg. Blend into dough.
Cover and refrigerate at least one hour or overnight for ease in handling.
On well-floured surface (lots of four or it will stick – trust me!), with floured rolling pin, roll dough 1/8 inch thick.
With floured cookie cutters, cut into desired shapes.
Place on ungreased cookie sheets and bake five minutes.
Cool on a wire rack prior to glazing & sprinkling.
Christmas Cookie Glaze
1 lb Powdered Sugar
¼ tsp Salt
½ Cup Shortening
1 Egg White (no yolk)
¼ Cup Water
2 tsp Corn Starch
Mix all ingredients for five minutes. This should be runny – add water if necessary.
Use a BBQ brush to glaze the cookies. Sprinke pretty quick after glazing – it dries fast.
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