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Kahlua Gingerbread Cutouts

Kahlua Gingerbread Cutouts Recipe

A little wicked!

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

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.



Kahlua Frosting


1 pound powdered sugar


1/4 cup Kahlua


3 tablespoons shortening


3 tablespoons butter, softened


2 teaspoons light corn syrup


food coloring


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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