A lightly-spiced gingerbread cookie with Kahlua for a coffee-infused flavor. Also a recipe for Kahlua frosting for decorating.
Ingredients
- For the cookies:
1/2 cup solid vegetable shortening, softened
1/4 cup butter, softened
1/2 cup packed light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
- For the frosting:
1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening, softened
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring (optional)
Directions
- Make the cookies:
- 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. Preheat oven to 350 F. and lightly grease cookie sheets or line with parchment paper. On well-floured board or between two sheets of waxed paper, roll out each portion of dough to 3/8″ thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on prepared baking sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.
- Make the frosting:
- In a large bowl mix all frosting 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.