Kahlua Gingerbread People with Kahlua Icing

* Pamela *'s Note:

I cut this out from my inlaw's newspaper. I found it to be a great dough to work with and it tastes great. Just remember the dough is easiest to handle if it is refridgerated overnight, so plan ahead.

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Yield: 24 cookies

Cookies

• ½ cup shortening
• ¼ cup butter
• ½ cup light brown sugar
• 1 large egg
• ¼ cup molasses
• 3 tablespoons Kahlua
• 2 ¼ cups flour
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon mace
• ½ teaspoon ground cloves

Kahlua Icing

• 1 lb powdered sugar
• ¼ cup Kahlua
• 3 tablespoons shortening
• 3 tablespoons butter
• 2 teaspoons corn syrup

Directions:

1. Cream shortening, butter, and sugar together.
2. Beat in egg until fluffy.
3. Stir in molasses and Kahlua.
4. Add dry ingredients to creamed mixture and blend well.
5. Cover and chill for at least 2 hours but preferably overnight.
6. Roll out to 3/8 inch, on a well floured surface, a portion at a time.
7. Keep remaining dough chilled.
8. Cut with cookie cutter and place on lightly greased cookie sheet.
9. Bake at 350 degrees for 8 minutes.
10. Let stand for 1 minute to firm.
11. Decorate with Kahlua Icing.
12. For icing combine all ingredients and tint with food coloring if desired.
13. Pipe icing as desired.
14. to make icing spreadable add 1 or 2 tsp more Kahlua.

Reviews

[Bondnz]

I made these for my recluse brother-inlaw's bday this year - seeing as he hates people & all lol!! Well they worked a treat!! I used a bit more ginger/kahlua & they turned out perfectly!! Delicious!! Looking for any excuse to whip them up again!!!

[MrsSpike34]

These are excellent! They are really yummy with coffee and my kids loved them too. I would suggest refrigerating dough overnight, use plenty of flour and do not try to roll too thin or use too small a cookie cutter. The taste is out of this world.

[Chef #691456]

I love this recipe! My mom and I make it every year as Christmas presents. The cookies are a perfect consistency. Soft and chewy and the right mix of spcies and molasses. My only recommendation is that you don't dye the icing. The Kahlua turns the icing a brown colour and when you add the dye it just doesn't look right. The tinted white icing looks great against the gingerbread so I would recommend leaving it plain. People enjoy these cookies so much we are asked to make it every year.