Cookies - Kahlua Gingerbread

Ingredients:

• 1/2 cup shortening
• 1/4 cup butter
• 1/2 cup light brown sugar
• 1 large egg
• 1/2 cup granulated sugar
• 1/4 cup light molasses
• 2 Tbsp. Kahlua
• 1 Tbsp. baking soda
• 2-1/4 cups sifted flour
• 1 tsp. salt
• 1 tsp. ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

Instructions:

Preheat oven to 350°F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Resift flour with soda, salt and spices. Add to creamed mixture; blend well. Cover and chill two hours or longer to firm dough. On well-floured board, gently roll dough, a portion at a time to 3/8 inch, (keeping remaining dough chilled). Dough will be tender and soften on rolling. Cut with floured cookie cutters. Use metal spatula to transfer to lightly greased cookie sheet. Bake about 8 minutes. Let stand one minute to firm. Cool on rack.

Kahlua Icing

In large bowl, combine 1 lb. powdered sugar, 1/4 cup Kahlua, 3 Tbsp. each shortening and butter and 2 tsp. light corn syrup. Tint with food colouring if desired. Pipe to decorate cookies or if you prefer to spread, add 1 to 2 Tbsp. Kahlua to the icing to thin. Makes 2 1/2 to 3 dozen gingerbread cookies.