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Directions:
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Makes about 18 cookies
Beat together:
1/2 cup unsalted butter, softened
1/4 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
Add and Beat to incorporate:
1 Large Egg
1/4 cup molasses
2 tablespoons Kahlua
Whisk together then add:
2 1/2 cups all purpose flour
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookies sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned round the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Frost with Kahlua Icing, below.
Kahlua Icing
Beat 1/2 cup softened unsalted butter until light and fluffy, add 1 pound (4 cups) confectioners' sugar and 1/4 cup Kahlua and beat until smooth.
Enjoy!
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