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Home Gingerbread Icing With Unsalted Butter

Molasses cookies with a difference Recipe

Ingredients

How to make it

  • Stir rum , water and salt in large bowl until salt dissolves
  • In another bowl sift flours and spices and Splenda.
  • add soda to molasses in smaller bowl stir to mix it will start to bubble. Let stand about 15 minutes until it doubles in volume
  • Beat butter until fluffy on high speed 2 minutes... reduce speed add rum mixture slowly
  • Add 1/3 of flour mixture beating until just incorporated followed by 1/2 of molasses scraping bowl as needed
  • Add another 1/3 of flour followed by rest of molasses and then last of flour mixture
  • Dough will be really sticky Give final turn with spatula cover bowl and chill at least 8 hour. Can be chilled up to 3 days.
  • Preheat oven 375* adjust racks upper and middle positions
  • Working with 1/2 of dough at a time roll out 1/4 inch thickness Cut into 12 circles using 3 1/2 inch cutter. 6 cookies to a parchment lined baking sheet 1 1/2 " apart Bake 4 minutes rotating rack positions and baking sheet direction bake another 4 minutes until cookies are set. Cool on sheets 10 minutes then transfer to wire rack to cool completely . Repeat for remaining dough

Reviews & Comments 2

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    " It was excellent "
    jett2whit ate it and said...
    Oh yeah. These sound like they'd be great with a cup of coffee or tea. Thanks for sharing.
    Was this review helpful? Yes Flag
  • shirleyoma 17 years ago
    Sounds good to me!
    Was this review helpful? Yes Flag

The Cook

sher New Minas, CA

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