Recipe - Kahlua Gingerbread People

One half cup Shortening
One fourth cup Butter
One half cup Light brown sugar
1 lg Egg
One fourth cup Molasses
2 tablespoon Kahlua
2 One fourth cup Sifted allpurpose flour
1 tablespoon Baking soda
1 teaspoon Salt
1 teaspoon Ginger
One half teaspoon Cinnamon
One half teaspoon 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 wellfloured 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 One half to 3 dozen cookies.

Kahlua Icing:

In a large bowl, combine 1 pound powdered sugar, One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini