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Old 12-07-2009, 08:53 AM
 
Location: Del. County -right outside Phila.PA
145 posts, read 196,317 times
Reputation: 57

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Does anyone have an icing for gingerbread cookies that dries fast and doesn't get all messed up on the darn cookie?
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Old 12-07-2009, 09:13 AM
 
Location: Philaburbia
32,391 posts, read 59,868,870 times
Reputation: 54036
2 C powdered sugar
2 T butter
2 T hot milk or cream

Cream the sugar and butter together; stir in the hot milk one tablespoon at a time.
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Old 12-07-2009, 09:24 AM
 
Location: Del. County -right outside Phila.PA
145 posts, read 196,317 times
Reputation: 57
Quote:
Originally Posted by Ohiogirl81 View Post
2 C powdered sugar
2 T butter
2 T hot milk or cream

Cream the sugar and butter together; stir in the hot milk one tablespoon at a time.

Thank you, Ohoiogirl81. I will try this. I am desperate not to have smeared up cookies.
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Old 12-12-2009, 08:20 PM
 
Location: Philaburbia
32,391 posts, read 59,868,870 times
Reputation: 54036
Sorry it took so long for me to find the gingerbread cookie recipe:

1/3 C shortening
1C brown sugar
1 1/2 C molasses
2/3 C cold water
7 C flour
2 t baking soda
1 t salt
1 t allspice
1 t ginger
1 t cloves
1 t cinnamon

Cream shortening, sugar and molasses. Stir in water. Stir dry ingredients separately, and blend into the molasses mixture. Chill for at least an hour. Roll dough 1/4 inch thick on a floured board, cut, and place on a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

The thicker you cut these, the better. Be careful not to overbake them -- don't let them get brown at the edges. I let them sit on the cookie sheet for a minute or two after I take them out of the oven, and cool them on a dish towel (not terry cloth ... they stick ...ewwww).

Decorate when cool.

I think this makes about 5 or 6 dozen decent-sized cookies.

Good luck!

Last edited by Ohiogirl81; 12-12-2009 at 08:30 PM..
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