Gingerbread Cutouts

If you are making more than one kind of cookie, make this dough first and refrigerate it while making the other kind.  Refrigeration makes the dough easier to handle.  Doubling the recipe gives you enough dough for a gingerbread house.

1/2 C shortening
1/2 C sugar
1 t baking powder
1 t ground ginger
1/2 baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/2 C molasses
1 egg
1 T vinegar
2 1/2 C flour

Beat shortening with an electric mixer for 30 seconds.  Add all dry ingredients except flour and beat til combined.  Beat in molasses, egg and vinegar until combined.  Beat in as much of the flour as you can, stirring in the rest.

Divide dough in half, cover and chill about 3 hours or until easy to handle.

Roll out the dough to a scant 1/2 inch for cutting.  Bake at 375 for 5-6 minutes or until edges are lightly browned.


Decorate with store bought icings or:

Powdered Sugar Icing

1 C powdered sugar
1/4 t vanilla
1 T milk, juice, water (I use milk with shortbread, and lemon juice with gingerbread and spritz)

Mix all ingredients well. Add powdered sugar or liquid to desired consistency. A thin glaze works great for dipping cookies while a thicker consistency makes it spreadable.