Kahlua Gingerbread People with Kahlua Icing
- Ready In:
- 18mins
- Ingredients:
- 19
- Yields:
-
24 cookies
ingredients
-
Cookies
- 1⁄2 cup shortening
- 1⁄4 cup butter
- 1⁄2 cup light brown sugar
- 1 large egg
- 1⁄4 cup molasses
- 3 tablespoons Kahlua
- 2 1⁄4 cups flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon ground cloves
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Kahlua Icing
- 1 lb powdered sugar
- 1⁄4 cup Kahlua
- 3 tablespoons shortening
- 3 tablespoons butter
- 2 teaspoons corn syrup
directions
- Cream shortening, butter, and sugar together.
- Beat in egg until fluffy.
- Stir in molasses and Kahlua.
- Add dry ingredients to creamed mixture and blend well.
- Cover and chill for at least 2 hours but preferably overnight.
- Roll out to 3/8 inch, on a well floured surface, a portion at a time.
- Keep remaining dough chilled.
- Cut with cookie cutter and place on lightly greased cookie sheet.
- Bake at 350 degrees for 8 minutes.
- Let stand for 1 minute to firm.
- Decorate with Kahlua Icing.
- For icing combine all ingredients and tint with food coloring if desired.
- Pipe icing as desired.
- to make icing spreadable add 1 or 2 tsp more Kahlua.
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Reviews
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I love this recipe! My mom and I make it every year as Christmas presents. The cookies are a perfect consistency. Soft and chewy and the right mix of spcies and molasses. My only recommendation is that you don't dye the icing. The Kahlua turns the icing a brown colour and when you add the dye it just doesn't look right. The tinted white icing looks great against the gingerbread so I would recommend leaving it plain. People enjoy these cookies so much we are asked to make it every year.
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I wonder if there’s a typo in this recipe. I was skeptical about the large measure of baking soda. I've tried dozens of gingerbread recipes over the years and have never used that much soda, even when making a big batch recipe for houses. I'm wondering if the 1 Tbsp. should be 1 tsp. I had to throw the cookies out. They looked great but all you could taste was baking soda. On a positive note, the dough handled nicely and the smell in the house almost compensated for the wasted time and ingredients! I think these cookies could be very good, but I'd strongly recommend reducing the amount of soda if you try this recipe. One other note, we didn't notice anything unique about the flavour. You couldn't taste the Kahlua, but that may be because the soda was so strong it took over.
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Awesome!! I can't rave enough about how much I enjoyed these tender gingerbread treats. I actually didn't use cookie cutters but just cut the rolled dough into squares and baked them that way. This review is just for the cookies and not for the glaze because I didn't make any. Also, for you cookie-dough-eaters, this is a great "eating" dough!
RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba