Recipe Blog: Gingered Christmas Sprinkle Cookies

Christmas Gingered Sprinkle CookiesIngredients:

1 cup vegetable shortening, butter, or margarine (butter flavored Crisco works best)

1 cup sugar

1 egg

1 cup molasses

2 tablespoons white vinegar

5 cups sifted all-purpose flour

1-1/2 teaspoons baking soda

1/2 teaspoon salt

3 teaspoons ground ginger

2 teaspoons pumpkin pie spice

Cream shortening and sugar.  Beat in egg, molasses, and vinegar.  Sift together dry ingredients; blend together into a ball.  Wrap in waxed paper and chill 3 hours in refrigerator.

Roll dough out on lightly floured surface to approximately 1/8 inch thick.  Cut into shapes.  You may re-roll excess dough to use to fullest quantity.  Place 1 inch apart on greased cookie sheet.  Bake at 375o for 5-6 minutes. Cool slightly; remove to rack.  Makes about 5 dozen/more-or-less depending on size of shapes.

Sprinkles Frosting

1 cup of powdered sugar

1/4 cup of water

¼ cup butter

Sift sugar & mix with water and butter to form slightly runny consistency.  Add more water if needed.  Add 2 drops of food coloring to desired colors.  Frost cooled cookies – decorate with candies or colored sprinkles.  Let dry thoroughly.  Then serve.

Recipe courtesy of Holden House 1902 Bed & Breakfast Inn

 

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