Visions of Sugarplums

On Friday, I saw the December 2009 Relish magazine cover, which has beautiful decorated sugar cookies on it, and I began to salivate. I decided to make iced gingerbread cookies instead, however, because they are a little more festive. I sprinkled them with red, green and white nonpareils, too! These recipes are from the Better Homes and Gardens cookbook.

Gingerbread Cookie Cutouts

1/2 cup butter
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg
1 tablespoon vinegar
2 1/2 cups all-purpose flour

1. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda and spices. Beat until combined, scraping sides of bowl occasionally. Beat i molasses, egg and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour (though I didn't quite get all 2 1/2 cups in). Divide dough in half. Cover and chill about 3 hours or until easy to handle.

2. Preheat oven to 375 degrees. On lightly floured surface, roll half of the dough at a time until 1/8-inch thick. Using a 2 1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on cookie sheet.

3. Bake for 5 to 6 minutes or until edges are light brown. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool. Frost!

Butter Frosting

3/4 cup butter, softened
2 pounds powdered sugar
1/3 cup milk
2 teaspoons vanilla

1. In an extra-large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining sugar. This frosts a two layer, 8- or 9-inch cake. (It makes too much for the cookie recipe!)