These molasses based cookies from Sweden can be cut into a variety of shapes, but the heart is the most traditional. Piped white icing adds a festive touch.
6 dozen cookies
1/2 cup firmly packed brown sugar
1/2 cup light molasses
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
1/4 teaspoon cream of tartar
Combine brown sugar, butter and molasses in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Add flour, salt, baking soda and spices; beat until well mixed. Cover; refrigerate until firm (at least 1 hour).
Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/16-inch thickness. Cut with 2 to 2 1/2 inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Cool completely.
Meanwhile, combine all icing ingredients in small bowl. Beat at low speed until moistened. Increase speed to medium. Beat, scraping bowl often, until stiff and glossy. If too stiff, add additional warm water. Decorate cooled cookies with icing, as desired..
Nutrition Facts (1 cookie)
Dietary Fiber: 0g
Recipe #11290©2001Land O'Lakes, Inc.