1/2 cup shortening
1/4 cup butter, softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8" thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.
Kahlua Frosting
1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring
In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.
If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.
Dec 20, 2008
Would not make this again.
ewwwwwwwwwwwwwwwwwwwwwwwwwww!!!!!!!!
Betsy in Los Angeles Apr 18, 2008
Would make this again.
I have made these cookies for the last two years. They are such a huge hit that my son has insisted that we make them again (and it is late spring!). The combination of the cookie and the frosting....amazing!
A cookie baker in Gold Hill, OR Jan 4, 2008
Would not make this again.
These are good, but not that different from Grandma's gingerbread cookies. They were tasty and easy to make. I probably won't make them again, simply because my old gingerbread recipe is just as good and my family has always loved it. These only got a so-so response.
Penny Harms in Thousand Oaks, CA Dec 15, 2007
Would make this again.
I had to adjust the time to bake these from 8 minutes down to 6.5 minutes - and that change made them the moistest (a word?) cookies! I love the flavor of these cutouts - and made them for a cookie exchange with friends. They were a hit!
I don't understand the comment from "cookie baker" at the bottom of this feedback list. He/she must not like gingerbread at all to have said such a thing, or didn't make them correctly. Hope that helps.
Dec 14, 2007
Would not make this again.
yuck
