Gingerbread Cookies

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* Exported from MasterCook *

 

Gingerbread Cookies

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 30 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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Cookies:

2 1/4 cups all—purpose flour

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons unsalted butter -- softened

3 tablespoons vegetable shortening

3/4 cup packed light brown sugar

3 tablespoons molasses

3 tablespoons water

Lemon-almond icing:

1 cup confectioners’ sugar

1 tablespoon light corn syrup

2 teaspoons lemon juice

1 drop almond extract

pinch salt

paste food color concentrate -- or 10 drops liquid food

coloring, optional

 

 

Preheat the oven to 375°F. Lightly spray 2 baking sheets with non—stick spray.

 

Sift the flour, cinnamon, ginger, allspice, baking soda, and salt in a medium

bowl.

 

Beat the butter, shortening, and brown sugar in a large howl until smooth. Add

the molasses and water. stirring until blended. Stir

in the flour mixture until a soft dough forms. Divide the dough into thirds,

wrapping each in plastic wrap and flattening to a

1/4—inch disk. Refrigerate until firm, at least 2 hours.

 

Roll the dough between lightly floured sheets of wax paper to 1/8-inch

thickness. Cut with 3—inch cookie cutters, and place 1 inch

apart on the prepared baking sheets. Bake until lightly browned, 7—8 minutes.

Cool completely on racks.

 

To prepare the icing, combine the confectioners sugar, corn syrup, lemon juice,

almond extract, and salt in a medium bowl, stirring

until smooth. Tint with paste food coloring, or liquid food coloring, if

desired. Pipe the icing onto the cookies, using a pastry

bag with a small decorating tip.

 

Per serving (2 cookies): 104 Cal, 3 g Fat,1 g Sat Fat, 3 mg Chol, 69 mg Sod, 19

g Carb, 0 g Fib, 0 g Prot, 13 mg Calc. POINTS per

serving: 2.

 

S(Formatted by):

" KES on 12/22/00 "

 

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NOTES : Use paste food color concentrates to make vividly colored icing

decorations, and go beyond the red and green holiday

palette if you like. (You can also use the more familiar liquid food coloring.

Another option: Decorate these cookies with uncolored

icing, sprinkling on colored sugars for festive hints of color. If you’re using

liquid food coloring, reduce the lemon juice in the

recipe from 2 to 1 3/4 teaspoons. About 10 drops will color the entire batch.

Don’t have a pastry bag? Cut a small tip off the

corner of a quart-size, zip-close, sealable plastic bag. Spoon the icing inside

and squeeze out the air.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0