Prep 10 mins
Cook 8 mins
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.
- 1⁄2 cup shortening
- 1⁄4 cup butter
- 1⁄2 cup light brown sugar
- 1 large egg
- 1⁄4 cup molasses
- 3 tablespoons Kahlua
- 2 1⁄4 cups flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon ground cloves
- 1 lb powdered sugar
- 1⁄4 cup Kahlua
- 3 tablespoons shortening
- 3 tablespoons butter
- 2 teaspoons corn syrup
- Cream shortening, butter, and sugar together.
- Beat in egg until fluffy.
- Stir in molasses and Kahlua.
- Add dry ingredients to creamed mixture and blend well.
- Cover and chill for at least 2 hours but preferably overnight.
- Roll out to 3/8 inch, on a well floured surface, a portion at a time.
- Keep remaining dough chilled.
- Cut with cookie cutter and place on lightly greased cookie sheet.
- Bake at 350 degrees for 8 minutes.
- Let stand for 1 minute to firm.
- Decorate with Kahlua Icing.
- For icing combine all ingredients and tint with food coloring if desired.
- Pipe icing as desired.
- to make icing spreadable add 1 or 2 tsp more Kahlua.
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!!!
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.
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.