Marie Schuknecht’s Gingerbread Cookies


Something Extra

Recipe Theme


 

Recipe Center

Marie Schuknecht’s Gingerbread Cookies
Marie Schuknecht's Gingerbread Cookies
Ingredients
4 cups flour
2 tsp. each: baking soda, cinnamon and ground ginger
1 tsp. each: ground cloves and nutmeg
1/4 tsp. salt
1 cup sugar
2/3 cup shortening
1/2 cup molasses (we like Brer Rabbit Full Flavor)
1/3 cup sour cream
1 egg
Dried currants, red hots and colored sugar sprinkles (optional)
Decorator frosting (tube) OR
Cookie Icing:
1 lb. powdered sugar
1/3 cup butter softened
3 tbsp. milk
1 tsp. vanilla extract
Directions

Prep: 30 minutes, Chill: 8 hours or overnight
Cook: 8 to 12 minutes, Makes: about 3 dozen cookies  

1. Whisk together flour, baking soda, spices and salt in a medium bowl; set aside.

2. Cream together sugar and shortening in the large bowl of an electric mixer until light and fluffy. Add molasses, sour cream and egg and beat well.

3. Slowly add dry ingredients, mixing until incorporated but do not overmix. Cover dough with plastic wrap and refrigerate for 8 hours or overnight.

4. Preheat oven to 350°F. Roll dough 1/4-inch thick on a lightly floured board, rerolling scraps to use all the dough. Using similarly sized cutters, cut out shapes and place on ungreased or parchment lined baking sheets. Bake for 8 to 12 minutes, depending on the size of the cookies.

5. Remove from oven and let stand for 30 seconds, then decorate with decorator frosting or top each with a small dollop of cookie icing (see recipe below). Quickly spread icing, being careful to not let it drip down the sides of the cookies. Decorate with currants, red hots or sprinkles while still warm.

6. Let cool for 1 to 2 hours, then store between layers of waxed or parchment paper in an airtight container.

Cookie Icing: Beat 1 lb. powdered sugar with 1/3 cup softened butter, 3 tbsp. milk and 1 tsp. vanilla extract with an electric mixer, adding an additional tbsp. of milk if needed until frosting consistency is reached.

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.