Gingerbread Cookies With Apple Bourbon Frosting
Gingerbread Cookies With Apple Bourbon Frosting
Gingerbread Cookies
Cream together:
- 1/2 cup butter, softened
- 3/4 cup brown sugar
Add:
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground Jamaican allspice (or allspice will work fine)
- 1 tablespoon ground cloves
- 1 1/2 teaspoons ground nutmeg
- 1/2 cup molasses
- 1 egg
Slowly add:
- 3 cups flour
Preheat oven to 350F. Roll out gingery goodness onto a floured surface to about 1/4th of an inch thick. The dough will be firm enough that you may even be able to roll it and cut your cookies out without using more flour. Cut into little 1 1/2 inch circles or your shapes of choice. Bake for about 8 minutes or until done. Allow cookies to cool completely.
The only thing that could make this better is Apple Bourbon Frosting.
Apple Bourbon Frosting
- 2 cups powdered sugar
- 6 tablespoons apple juice*
- 4 tablespoons bourbon
- Dash of salt
Stir all frosting ingredients together until smooth. Spread frosting onto cooled cookies. Allow to dry overnight or for several hours before plating or wrapping.
*To make your own apple juice: Cut 1 apple into small pieces & stir in 1/2 cup white sugar & 2 teaspoons fresh lemon juice. Let sit for 1/2 hour. Stir again and use 6 tablespoons juice from apples in place of apple juice.
To make use of the remaining apples & leftover juices, you can stir in 1 teaspoon of cinnamon, cook apple pieces & juice (and a little extra water if needed) in a saucepan until the apple is softened. Mash, refrigerate, and enjoy applesauce later.
This recipe makes about 30 cookies.
