Ingredients
| 1 cup | butter or | | margarine, softened | | 1-1/2 cup | sugar | | 1 cup | light molasses | | 1/2 cup | cold coffee | | 6 cups | all-purpose flour | | 2 tsp. | baking soda | | 1 tsp. | salt | | 1/2 tsp. | ground nutmeg | | 1/4 tsp. | ground cloves |
Icing (optional)
| 1 pkg. | unflavored gelatin | | 3/4 cup | cold water | | 3/4 cup | sugar | | 3/4 cup | confectioners' sugar | | 3/4 tsp. | baking powder | | 1/2 tsp. | vanilla extract | | Colored sugar or | | nonpareils | | Decorator icing (optional) |
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Instructions
In a mixing bowl, cream butter and sugar; beat in molasses and coffee. Stir together flour, baking soda, salt and spices; add to molasses mixture and mix well. Chill dough 1-2 hours or until easy to handle. If needed, add a little additional flour before rolling. On a lightly floured surface, roll dough to a 1/4-inch thickness. Cut with holiday cutters dipped in flour. Place on ungreased baking sheets. Bake at 350°F for 12-15 minutes. Cool on wire racks.
Icing:
Combine gelatin and water in a small saucepan. Let stand for 5 minutes to soften. Add sugar. Heat and stir over very low heat until the gelatin and sugar dissolve. Transfer to a mixing bowl. Add confectioners' sugar; beat until foamy. Add baking powder and vanilla; beat until very thick, about 10 minutes. Frost cookies by inverting them and quickly swirling the tops in the icing. Decorate with colored sugar or nonpareils. For traditional gingerbread men, use decorator icing to add features as desired.
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