Twiced Published

Two years ago, I had a recipe for Spice Cutout Cookies published in the Taste of Home Light and Tasty Magazine. I decided to publish it again here on my blog...

Cookies:

1/4 cup butter, softened
3/4 cup sugar
1/4 cup prune baby food
1 egg
3/4 cup molasses
3 tbsp. fat-free milk
3 3/4 cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp ground cloves
1 1/2 tsp. aniseed. crushed
1 tsp. fennel seed, crushed

In a large mixing bow, cream butter and sugar. Beat in the baby food, egg, molasses, and milk. Combine the flour, soda, ginger, cinnamon, cloves, aniseed, and fennel seed. Gradually add to creamed mixture. Cover and refrigerate for two hours, or until dough is easy to handle. On a lightly floured surface, roll out dough to 3/16-inch thickness. Cut with a floured two-inch cookie cutter. Place one inch apart on baking sheets coated with nonstick cooking spray. Bake @ 375º for 8 to 10 minutes, or until edges are firm. Remove to wire rack and cool. Frost with frosting recipe below...

Frosting:
1/4 cup butter, softened
5 cups powdered sugar
1/2 tsp. vanilla extract
4 to 5 tbsp. fat-free milk
food coloring, optional

In a large mixing bowl, cream butter and powdered sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies.

For nutritional information, etc. about this recipe click here.