Rachel's Gingerbread Cookies

From our 2009 Christmas Cookie Exchange - Rachel Pinto

Rachel made a classic Gingerbread cookie that was so good!  I am not usually a huge gingerbread fan, but these have become one of my favorites!  She made these cookies at the end of a loooong day of baking, so we were both pretty tired of decorating.  I think that they still look pretty nice.  I found a bag of powdered royal icing mix in my cupboard, so she mixed it up and drizzled it over the cookies.

2 1/4 c. all purpose flour

1 tsp. ground ginger

1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. packed brown sugar
1/2 c. butter, softened
3 TB. molasses
1 large egg

Icing:
     1 cup sifted powdered sugar
     1 TB of water


Directions:
 
Combine flour, ginger, cinnamon, baking powder and soda, salt and nutmeg in a bowl; stir with a whisk.
 
Combine brown sugar, butter and molasses in large bowl; beat with mixer at medium speed 2 minutes. Add egg and beat well.

Add the flour mixture; beat at low speed until well blended.

Divide dough in half. Gently press dough into 4-inch circle and wrap in plastic wrap. Chill 1 1/2 hours.

Preheat oven to 350 degree Farenheit.

Roll each portion to 1/8 inch thickness on floured surface. Cut shapes with cookie cutters and place on greased cookie sheet.

Bake at 350 for 8 minutes or until lightly browned. Remove from cookie sheet and cool on wire rack.

Icing:

Combine 1 cup sifted powdered sugar and 1 TB of water. Spoon into Ziploc bag. Snip a small hole in the corner of the bag. Pipe the icing onto the cookies as desired.
 
Recipe from Rachel Pinto

This recipe is linked to http://tastingmysweetcreations.blogspot.com/ . The Tasting My Sweet Creations blog has a "Sweet Sunday" share feature.  Check it out for even more sweet ideas!