Spice Cutout Cookies

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1/4 cup prune baby food
• 3/4 cup molasses
• 1 large egg, room temperature
• 3 tablespoons fat-free milk
• 3-3/4 cups all-purpose flour
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons aniseed, crushed
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon fennel seed, crushed
• 1/4 cup butter, softened
• 5 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 4 to 5 tablespoons fat-free milk
• Food coloring, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the baby food, molasses, egg and milk; mix well. Combine the flour, ginger, cinnamon, aniseed, baking soda, cloves and fennel seed; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 3/16-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on
3. coated with cooking spray. Bake at 375u0b0 for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
4. For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies as desired.

butter, sugar, molasses, egg, milk, flour, ground ginger, ground cinnamon, aniseed, baking soda, ground cloves, fennel, butter, sugar, vanilla, milk, coloring

Taken from www.tasteofhome.com/recipes/spice-cutout-cookies/ (may not work)