Bombed Gingerbread Cookies
  • ¾ cup butter, softened
  • ¾ cup brown sugar, packed
  • 1 egg, beaten
  • ¾ cup molasses
  • 3 tbsp Kahlua
  • 4½ cups pastry flour
  • 2 tsp ground ginger
  • 2 tsp pumpkin spice
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 15-20 pecan halves
  • 15-20 walnut halves
  • 15-20 mini kisses
  1. Combine butter and sugar in large bowl until light and fluffy. Beat in egg, molasses, and Kahlua until well blended. In a separate bowl, whisk together flour, spices, baking soda and salt. Add flour mix in batches to wet ingredients and blend until just combined. Divide dough into thirds and wrap each section in plastic. Allow to chill in refrigerator for approximately 2 hours. This will make the dough easier to work with.
  2. Roll dough into one-inch balls and space two inches apart on parchment lined paper. Slightly flatten with the palm of your hand. For cookies with nuts, press the nut into the cookie before baking. For cookies with mini kisses, press the kisses into cookie immediately after baking.
  3. Bake for approximately 12-15 minutes at 325 degrees. Allow to cool completely on wire racks.
Recipe by My Wife's Muffin at