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GCSO Deputy Rance Whobrey, Kentucky State Police arrest Millwood man for horrific child sex crimes

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Gingerbread Snowflake Cookies

MAKES: 30 servings

TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch

INGREDIENTS

1 cup butter, softened
1 cup sugar
1 cup molasses
1/4 cup water
5 cups all-purpose flour
2-1/2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
FROSTING:
3-3/4 cups confectioners’ sugar
1/4 cup water
1-1/2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

DIRECTIONS:

In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine the flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets
Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies. Yield: about 5 dozen.

Recipe and photo courtesy of Taste of Home and the Taste of Home Test Kitchen