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 Scraper(R).

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 is set.

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