Kahlua Gingerbread Cutouts

By Hklbrries

Ingredients

• Kahlua Gingerbread Cutouts:
• 1/2 cup shortening
• 1/4 cup butter, softened
• 1/2 cup light brown sugar
• 1 large egg
• 1/4 cup molasses
• 2 tbsp Kahlua
• 2 1/4 cups sifted all-purpose flour
• 1 tbsp baking soda
• 1 tsp salt
• 1 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Kahlua Frosting:
• 1 pound powdered sugar
• 1/4 cup Kahlua
• 3 tbsp shortening
• 3 tbsp butter, softened
• 2 tsp light corn syrup
• Food coloring

Details

Servings 24
Adapted from christmascookies.com

Preparation

Step 1

For cutouts: Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8-inch thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.

Kahlua Frosting: In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.

If you want a spreadable frosting, use an additional 1 to 2 tbsp of Kahlua in the recipe.