Yield: 2 Servings
|½ cup||Light brown sugar|
|2¼ cup||Sifted all-purpose flour|
|1 tablespoon||Baking soda|
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 ⅜ 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 2½ to 3 dozen cookies.
In a large bowl, combine 1 pound powdered sugar, ¼ 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.
Posted By: Joan Johnson