In celebration of the seasons changing, I decided to make some wonderful spice cookies and decorate them all festive and autumn like. As I've mentioned in previous posts, I love making cut-out cookies. I love how perfect they look when they're finished. I was so excited to see how these turned out, I don't know if you could get more "fallish."
Don't they look just like a pile of leaves?!?
I found this recipe a last year and have used it a few times with very good results. They're not quite as spicy as a gingerbread cookie, but the subtle spice flavor is just enough.
Yummm.
Light Spice CookiesCourtesy of The Spice Life blog
1/2 cup butter
1/2 cup vegetable shortening
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 1/2 teaspoon ginger
1/2 teaspoon ground cloves
3/4 teaspoon salt
1 large egg
2 tablespoons molasses
3 cups flour
3 tablespoons cornstarch
Preheat oven to 350 degrees Fahrenheit.
Cream the butter and shortening with the spices and sugars until light and fluffy.
Add the egg and molasses and combine. Mix in about half of the flour into the butter mixture, when well combined, add the cornstarch and remaining flour.
Divide the dough in half, wrap well and refrigerate 1 hour or until firm. Roll out to about 1/4 inch (I like my cookies a little thicker) and bake for 10-12 minutes.
Simple, easy Icing
2 cups confectioner's sugar
1/4 teaspoon almond extract
1/4 cup milk
Mix all ingredients together. The icing should be thin, like glue. Color as desired and pour into a shallow bowl wide enough to place the cookie in. Then simply dip the cookies in the icing, allow a little excess to drip off and then there you go!
Perfect little drops of autumn
The icing recipe that I used is great because once it has set, it's safe to stack and more easily store them. Enjoy!!
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