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Gingerbread Cookies

Source of Recipe

GH Holiday Best 1998


List of Ingredients

2 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup shortening
1/2 cup light molasses
1 1/2 teaspoons ground cinnamon
1 tablespoon double-acting baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg

ORNAMENTAL FROSTING
1 16 oz pkg confectioner's sugar
3 tablespoons meringue powder
paste food coloring
1/3 cup warm water


Recipe

Measure all ingredients into large bowl. With mixer at low speed, beat until well-mixed, occasionally scraping bowl with rubber spatula. Shape dough into a ball; wrap with plastic and refrigerate for 1 hour or until dough is firm enough to handle. (or freeze 30 minutes). Preheat oven to 350 degrees. On lightly floured surface with floured rolling pin, roll dough to 1/4-in. thickness. Cut into desired shapes. Place cut-outs about 1/2-in. apart on ungreased cookie sheets. Reroll
trimmings and cut. Bake cookies 8 minutes or until browned. Remove to wire racks to cool When cookies are done, prepare frosting: Beat confectioner's sugar, meringue powder and 1/3 cup warm water until mixture is stiff and knife drawn through it leaves a clean-cut path, about 7 minutes. Tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With small metal spatula, artists' paintbrushes or decorating bags with small writing tubes, decorate cookies with frosting. (Thin frosting with a little warm water to obtain the right consistency). Store cookies in tightly covered containers; use within 1 week.