Saturday, April 24, 2010

Gingerbread Cookies/Houses

Gingerbread Cookies:

2/3 cup butter, softened
1/3 cup shortening
¾ cup packed brown sugar
½ cup buttermilk
½ cup molasses
2 eggs
1 tsp vanilla
5 ¼ cup flour
¼ cup cocoa
2 tsp cinnamon
1 ½ tsp ground ginger
1 tsp allspice
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Icing: 1 ½ cup powdered sugar, 5 tsp water

Cream butter, shortening, & brown sugar in large bowl until fluffy. Add buttermilk, molasses, eggs, & vanilla; beat well. Add rest of ingredients. Divide dough into fourths. Wrap in plastic wrap & chill for 2 hours. Preheat oven to 350°. Roll out dough with a little flour, almost ¼ inch thickness. Cut with cookie cutter & bake 7-9 minutes.

Mix icing together & pipe onto cookies. Allow icing to harden. Store in airtight container.

From left to right: My sister, Heather, Iliana, & my brother-in-law, Yury. Standing: my handsome husband, Tyler.

The gingerbread houses that we made in 2008, in Ohio.
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