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ingredients; beat until well mixed, one to two minutes.
Shape rounded tablespoonfuls of dough into one inch balls. Place two inches apart on cookie sheets; flatten slightly with palm of hand. Dough will be soft and sticky. If dough sticks to hands, lightly flour hands. Bake for 8 to 10 minutes or until set. Cool one minute before removing from cookie sheets. Cool completely.
In small mixer bowl combine all frosting ingredients. Beat at low speed, scraping bowl often, until creamy and easy to spread, one to two minutes.
In small bowl stir together powdered sugar and enough milk for thin consistency. Divide glaze; tint with red an green food coloring.
To decorate cookies, frost two or three cookies at a time. Use small paintbrushes to apply drops of glaze; use a toothpick to create a swirled design. Sprinkle with colored sugars or candies, of desired. Repeat with remaining cookies. Yield: 4 dozen.
Ready-to-use decorator gels may be used instead of glaze. Five-Star Molasses
Tea Cakes
Preparation time: 30 minutes
Baking time: 11 minutes
2 1/4 cups all-purpose flour
1/3 cup sugar
1/4 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup Land O Lakes Butter, softened
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup milk
3 tablespoons molasses (light or dark) /
powdered sjigar
H^at ovep<at 350 degrees. In lai'ge/mixer bowl stir together flour, sugar, brown sugar, cinnamon and salt. Add butter; beat at low speed until crumbly ( 1 to 2 minutes). Reserve 1/3 cup crumb mixture for topping; set aside.
To remaining crumb mixture stir in baking powder and baking soda. Beat at low speed until will mixed ( 1 minute). Add milk and molasses; continue beating just until moistened (30 to 60 seconds). Do not overmix.
Divide dough into 16
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