Innkeepers Sallie and Welling Clark
Holden House 1902 Bed and Breakfast Inn
Colorado Springs, Colorado
Holden House 1902 Bed and Breakfast Inn
Colorado Springs, Colorado
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Ingredients:
- 1 cup vegetable shortening, butter or margarine (butter-flavored Crisco works best)
- 1 cup sugar
- 1 egg
- 1 cup molasses
- 2 tablespoons white vinegar
- 5 cups sifted all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 teaspoons ground ginger
- 2 teaspoons pumpkin pie spice
- 1 cup powdered sugar
- 1/2 cup water
- Food coloring
Preparation:
Cookies
Cream shortening and sugar. Beat in egg, molasses and vinegar. Sift together next five ingredients; blend together into a ball. Wrap in waxed paper and chill 3 hours in refrigerator.
Cream shortening and sugar. Beat in egg, molasses and vinegar. Sift together next five ingredients; blend together into a ball. Wrap in waxed paper and chill 3 hours in refrigerator.
Roll dough out on lightly floured surface to approximately 1/8-inch thick. Cut into shapes. You may re-roll excess dough to use to fullest quantity. Place 1 inch apart on greased cookie sheet. Bake at 375 degrees F for 5 to 6 minutes. Cool slightly; remove to rack.
Sprinkles Frosting
Sift powdered sugar and mix with water to form slightly runny consistency. Add more water if needed. Add 2 drops of food coloring to desired colors. Frost cooled cookies and decorate with candies or colored sprinkles. Let dry thoroughly. Then serve.
Makes about 5 dozen, depending on size of cookie cutter shapes.