Gingerbread Snowflakes With Icing That Hardens - cooking recipe

Ingredients

COOKIES
1 cup butter, softened
1 cup sugar
1 cup molasses
1/4 cup water
5 cups all-purpose flour
2 1/2 teaspoons ginger powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
ICING
3 3/4 cups confectioners' sugar
1/4 cup water
1 1/2 teaspoons light corn syrup
1/2 teaspoon vanilla

Preparation

Set oven to 350 degrees F.
Prepare ungreased baking/cookie sheet/s.
In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
Beat in molasses and water.
In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
Lightly flour a work surface.
Roll out the chilled dough to 1/4-inch thickness.
Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
Place the dough stars onto prepared cookie sheet about 2-inches apart.
Bake for about 10-12 minutes or until edges are firm.
Remove to wire racks and cool.
For the icing; in a bowl combine all icing ingredients until smooth and well combined.
Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).