posted by Southern 10-08-98 7:55 PM
“MERRY CHRISTMAS” MOLASSES COOKIES
2/3 cup brown sugar, packed
2/3 cup shortening
1-1/3 cups molasses
2 eggs
5-1/2 cups all-purpose flour
4 teaspoons ground cinnamon
2 teaspoons ginger, ground
2 teaspoons baking soda
1 teaspoon salt
Mix brown sugar, shortening, and molasses. Stir in other ingredients. Cover and refrigerate at least 1 hour. Preheat
oven to 375 °F. Roll dough 1/2-inch thick on a lightly floured cloth-covered board. Use cookie cutters to cut into
desired shapes. Place cookies about 1 inch apart on lightly greased baking sheets. Bake until no indentation remains
when touched (about 7 to 8 minutes), then cool. Frost and decorate. Makes five dozen 3-inch cookies.
Source: EDIBILIA: Cookie Recipes
(http://www.ibmpcug.co.uk/~owls/cookie.htm)
ROYAL ICING
4 egg whites
4 cups confectioners' sugar, sifted
1 teaspoon flavoring (lemon or clear vanilla extract)
Use electric mixer on high speed to beat egg whites until foamy. Gradually add sugar and flavoring, beating at high
speed until thicken. Use at once. When dry, royal icing is very hard and resistant to damage during chipping/handling. Makes 2 cups.
Source: Cookie Recipe.com
(http://www.cookierecipe.com/az/RoyalIcing.asp)
ROYAL ICING Without Egg Whites
3 tablespoons meringue powder
4 cups confectioners' sugar, sifted
6 tablespoons water
Use electric mixer at low speed to beat all ingredients until icing forms peaks (7 - 10 minutes for standing mixer,
10-12 minutes at high speed for portable mixer). Use at once. Icing will dry out quickly, so keep it covered with a
wet kitchen towel at all times. Makes 3 cups.
Source: Cookie Recipe.com
(http://www.cookierecipe.com/az/RoyalIcingII.asp)