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  Shortening 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Egg 1
  All purpose flour 3 Cup (48 tbs)
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Confectioner's sugar 8 Cup (128 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Meringue powder 6 Tablespoon
  Cream of tartar 1 Teaspoon
  Food coloring 1 Teaspoon

In a large mixing bowl, cream the shortening and sugar until light and fluffy.
Add the molasses and egg; mix well.
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to the creamed mixture and mix well.
Divide the cookie dough in half.
Refrigerate for at least 1 hour.
On a lightly floured surface, roll out each portion of dough to 1/8-in.thickness.
Cut with a floured 3-in.gingerbread boy-shaped cookie cutter.
Place 2 in.apart on greased baking sheets.
Bake at 350° for 9-11 minutes or until edges are firm.
Cool on wire racks.
For the icing, in a large mixing bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined.
Beat on high for 4-5 minutes or until stiff peaks form.
Tint with food coloring.
Frost and decorate cookies as desired.
For mummy bandages, use basket weave pastry tip #46.
For small detailed decorations, use round pastry tip #1 or #2.

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Monster Cutout Cookies Recipe