Ingredients:
3/4 cup butter (no substitutes)
1 cup granulated sugar
1 ½ teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 cup molasses
2 tablespoons water
2 tablespoons milk
4 cups all-purpose flour
1 cup sifted powdered sugar
1 tablespoon softened butter or margarine
½ teaspoon finely shredded lemon peel
1 tablespoon lemon juice
2 to 3 teaspoons milk
Instructions:
1. Beat 3/4 cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, ginger, baking soda, cloves, nutmeg, and allspice; beat until combined. Beat in molasses, water, and rum or milk. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half; cover and chill at least 3 hours or until easy to handle.
2. Roll each portion of dough on a lightly floured surface until 1/4 inch thick. Cut with a floured 4-inch scalloped or plain cookie cutter. Place cutouts 1 inch apart on a greased cookie sheet. Bake in a 375 degree F (190 C) oven for 9 to 11 minutes or until edges are firm and bottoms are just lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks to cool completely.
3. Meanwhile, for the lemon frosting, combine powdered sugar, 1 tablespoon softened butter or margarine, and finely shredded lemon peel in a small mixing bowl. Stir in lemon juice. Stir in 2 to 3 teaspoons milk until frosting is smooth and of drizzling consistency. Drizzle cookies with Lemon Frosting.
Makes 24 servings.
Source: Better Homes and Gardens
Submitted By: Erica
Date: May 4, 2005