Kahlua Gingerbread Cutouts

1/2 cup solid vegetable shortening
1/4 cup butter, softened
1/2 cup light brown sugar, firmly packed
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2 1/4 cups sifted all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8" thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.


Kahlua Frosting

1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring

In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.

If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.


Makes about 24