Frosted Ginger Cutouts

 

1

cup butter, softened

1

cup molasses

3

cups all-purpose flour

1 1/2

teaspoons baking soda

1/2

teaspoon salt

1/2

teaspoon ground ginger

1/4

teaspoon ground nutmeg

1/4

teaspoon ground cloves

1

package unflavored gelatin

3/4

cup water

3/4

cup granulated sugar

3/4

cup powdered sugar

3/4

teaspoon baking powder

1

teaspoon vanilla

• 1 In large bowl, beat butter and molasses with electric mixer on medium speed until blended, scraping bowl occasionally. Stir in remaining cookie ingredients until well combined, scraping bowl occasionally. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling.
• 2 Heat oven to 350°F. On well-floured work surface, roll out dough with rolling pin to 1/4-inch thickness. Cut with floured 2 1/2-inch round cookie cutter; place 1 inch apart on ungreased cookie sheets.
• 3 Bake 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
• 4 In 2-quart saucepan, pour gelatin over water; let stand 5 minutes. Stir in granulated sugar; heat over high heat until full rolling boil. Reduce heat to medium; simmer uncovered 10 minutes without stirring (temperature should read 220°F on candy thermometer). Remove from heat. With electric mixer on low speed, beat in powdered sugar until foamy. Add baking powder and vanilla; beat on low speed 5 minutes or until glossy and spreading consistency, scraping bowl occasionally.
• 5 Spread frosting on underside of each cookie to within 1/8 inch of edge. If desired, decorate cookies. Let stand until frosting is set before storing.