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Kahlua Gingerbread Cutouts

Kahlua Gingerbread Cutouts Recipe

Makes about 24

Ingredients

1/2 cup shortening

1/4 cup butter, softened

1/2 cup light brown sugar

1 large egg

1/4 cup molasses

2 tablespoons Kahlua

2 1/4 cups sifted all-purpose flour

1 tablespoon baking soda

1 teaspoon salt

1 teaspoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Kahlua Frosting

1 pound powdered sugar

1/4 cup Kahlua

3 tablespoons shortening

3 tablespoons butter, softened

2 teaspoons light corn syrup

food coloring

Method

Preheat oven to 350 F.
Cream shortening, butter and sugars together. Beat in
egg until
fluffy.
Stir in molasses and Kahlua.
Sift together flour, soda, salt, and spices.
Mix well into
creamed mixture. Divide dough into fourths. Cover and chill 2 hours.
On well-floured
board, roll out each portion of dough to 3/8" thickness, keeping the other
dough
refrigerated until use.
Cut with cookie cutters and place on lightly greased
cookie sheet.

Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely.

Decorate with Kahlua Frosting.

In a large bowl mix all ingredients, except for food coloring, until smooth.

If you want to
use different colors for your decorating, divide the frosting and tint each
portion with
food coloring, as desired.
Decorate cookies using a pastry bag and decorators
tips.

If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua
in the
recipe.
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