Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Shortening
1/4 c Butter
1/2 c Light brown sugar
1 lg Egg
1/4 c Molasses
2 tb Kahlua
2 1/4 c Sifted all-purpose flour
1 tb Baking soda
1 t Salt
1 t Ginger
1/2 ts Cinnamon
1/2 ts Nutmeg
Kahlua Icing <recipe follows>
Preheat oven to 350 degrees F.
Cream shortening, butter and sugars together. Beat in
egg until fluffy. Stir in molasses and Kahlua. Re sift
flour with soda, salt, and spices. Add to creamed
mixture; blend well. Cover and chill 2 hours or longer
to firm dough. On well-floured board, gently roll
dough, a portion at a time, to 3/8 inch. (keeping
remaining dough chilled). Dough will be tender and
soften on rolling. Cut with 5 x 4 inch floured cutter.
Slip large metal spatula under cutter and dough. Lift
to lightly greased cookie sheet and remove cutter.
Bake about 8 minutes. Let stand one minute to firm.
Cool on wire rack. Decorate with Kahlua Icing. Makes 2
1/2 to 3 dozen cookies.
Kahlua Icing:
In a large bowl, combine 1 pound powdered sugar, 1/4
cup Kahlua, 3 Tbsp. shortening, 3 Tbsp. butter, and 2
tsp. light corn syrup. Tint with food coloring, if
desired. Pipe to decorate cookies. Or to spread, add
additional Kahlua (1 to 2 Tbsp.).
Recipes from Kahlua recipe booklet copyright 1986
Kahula 53 Proof Maidstone Wine & Spirits Inc. Los
Angeles, CA.
