If you have ginger snap fans in your family they'll love these iced beauties, with ginger, clove, and nutmeg.
Cookies
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1
-
cup shortening
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1
-
cup molasses
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3
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cups all-purpose flour
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1 1/2
-
teaspoons baking soda
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1/2
-
teaspoon salt
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1/2
-
teaspoon ginger
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1/4
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teaspoon nutmeg
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1/4
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teaspoon cloves
Frosting
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3/4
-
cup water
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1
-
envelope unflavored gelatin
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3/4
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cup sugar
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3/4
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cup powdered sugar
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3/4
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teaspoon baking powder
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1
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teaspoon vanilla
Steps
-
1
In large bowl, combine shortening and molasses; blend well. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
-
2
Heat oven to 350°F. On well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets.
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3
Bake at 350°F. for 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
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4
In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes without stirring. Temperature should read 220°F. on candy thermometer. Remove from heat. Add powdered sugar; beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
-
5
Spread frosting on underside of each cookie to within 1/8 inch of edges. If desired, decorate cookies. Let stand until frosting is set before storing, about 2 hours.
-
1
In large bowl, combine shortening and molasses; blend well. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
-
2
Heat oven to 350°F. On well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets.
-
3
Bake at 350°F. for 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
-
4
In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes without stirring. Temperature should read 220°F. on candy thermometer. Remove from heat. Add powdered sugar; beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
-
5
Spread frosting on underside of each cookie to within 1/8 inch of edges. If desired, decorate cookies. Let stand until frosting is set before storing, about 2 hours.
Expert Tips
Originally called Sally Ann cookies, the cutouts were rectangular frosted gingerbread cookies. Their characteristic shape came from the empty 7 or 12-oz. luncheon meat can used to cut the dough.
Gelatin must be soaked 5 minutes in a cool liquid before it is heated. While it soaks, the gelatin softens and swells, making it easy to dissolve completely when it's heated.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories
- 140
- Calories from Fat
- 55
% Daily Value
- Total Fat
- 6g
- 9%
-
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 100mg
- 4%
- Total Carbohydrate
- 21g
- 7%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 12g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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