1/2 c Shortening
1/4 c Butter
1/2 c Light brown sugar
1 lg Egg
1/4 c Molasses
2 tb Kahlua
2 1/4 c Sifted all-purpose flour
1 tb Baking soda
1 ts Salt
1 ts Ginger
1/2 ts Cinnamon
1/2 ts Nutmeg
Kahlua Icing recipe follows
Preheat oven to 350 degrees F.
Cream shortening, butter and sugars together. Beat in egg until fluffy.
Stir in molasses and Kahlua. Re sift flour with soda, salt, and spices. Add
to creamed mixture; blend well. Cover and chill 2 hours or longer to firm
dough. On well-floured board, gently roll dough, a portion at a time, to
3/8 inch. (keeping remaining dough chilled). Dough will be tender and
soften on rolling. Cut with 5 x 4 inch floured cutter. Slip large metal
spatula under cutter and dough. Lift to lightly greased cookie sheet and
remove cutter. Bake about 8 minutes. Let stand one minute to firm. Cool on
wire rack. Decorate with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies.
Kahlua Icing:
In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3 Tbsp.
shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint with food
coloring, if desired. Pipe to decorate cookies. Or to spread, add
additional Kahlua (1 to 2 Tbsp.).
Recipes from Kahlua recipe booklet
Yields
2 Servings