1 c. margarine, soft
1 c. brown sugar
½ c. dark molasses
4 c. flour
2 ½ t. ginger
1 ½ t. cinnamon
½ t. salt
½ t. baking soda
Beat butter and sugar with electric mixer until light and
fluffy. Beat in molasses. Combine remaining ingredients, gradually mix
in until blended. Halve dough, flatten
into 1” thick rounds. Chill in plastic
wrap until firm. (2 hours in refrigerator
or 30 minutes in freezer) On a lightly floured surface roll dough to ¼ “
thickness. Cut with floured cookie
cutter. Place 1” apart on ungreased
cookie sheets. Chill and re-roll
scraps. Bake at 350 degrees for 10-12
minutes until edges are lightly browned.
Cool for 2 minutes then transfer to wire rack to cool. Makes about 3
dozen. To make ornaments, punch a hole into the top of each cookie with a
drinking straw before baking. Hang with
ribbon or string licorice.
Icing
2 ¼ c. confectioners sugar
2 ½ T. vegetable oil
1 ½ - 3 T. water
¼ t. vanilla
food coloring
Beat sugar, oil, water and vanilla until smooth.(add water
to thin) Separate small portions into small bowls to make different
colors. Spread with toothpick, knife,
small brush or use a writing tip on a decorating bag.