Iced Gingerbread Cookies
1 package (18 ounces) refrigerated sugar cookie dough
2 tablespoons all-purpose flour
2 tablespoons molasses
1 teaspoon Pantry Cinnamon Plus(TM) Spice Blend
1 cup powdered sugar
3-4 teaspoons milk
Optional decorations such as colored sugar crystals, sprinkles or chopped nuts
Preheat oven to 350°F. Crumble cookie dough into Classic Batter Bowl. Add flour,
molasses and spice blend; mix until completely blended using Small Mix 'N
Using Large Scoop, fill Cookie Press with dough. Fit press with disk #4, #5, #7
or #14, making sure the number on the disk is facing outward, away from the
dough. Press dough onto flat Baking Stone, 1 inch apart.
Bake 12-14 minutes or until cookies are set and edges are light golden brown.
Cool 2 minutes on baking stone; remove to Stackable Cooling Rack. Cool
completely. Repeat with remaining dough.
In Small Batter Bowl, combine powdered sugar and enough milk to make a thick
icing. Drizzle over cooled cookies. Decorate as desired. Let stand until icing
Yield: About 21/2 dozen cookies
Nutrients per serving: (1 cookie): Calories 100, Total Fat 4 g, Saturated Fat 1
g, Cholesterol 5 mg, Carbohydrate 17 g, Protein less than 1 g, Sodium 80 mg,
Fiber 0 g
Cook's Tip: To easily drizzle icing over cookies, place a small, resealable
plastic food storage bag inside Measure-All(R) Cup. Pour icing into corner of
bag. Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of
bag to allow icing to flow through.
Source: Pampered Chef