Description
Ginger and spice and everything nice can be found in this scratch recipe that delivers added decorating fun!

Ingredients

• Cookies
  
• 1 cup packed brown sugar
  
• 1/3 cup shortening
  
• 1 1/2 cups dark molasses
  
• 2/3 cup cold water
  
• 7 cups Gold Medal all-purpose flour
  
• 2 teaspoons baking soda
  
• 2 teaspoons ground ginger
  
• 1 teaspoon ground allspice
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground cloves
  
• 1/2 teaspoon salt
  
• Easy Creamy Frosting
  
• 4 cups powdered sugar
  
• 1 teaspoon vanilla
  
• About 5 tablespoons half-and-half

Preparation
1. In large bowl, stir together brown sugar, shortening, molasses and cold water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.

2. Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll 1/4 dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.

3. Bake 10 to 12 minutes or until no indentation remains when touched (for softer, chewier cookies, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Repeat with remaining dough. Cool completely, about 30 minutes.

4. In large bowl, stir together frosting ingredients until smooth and spreadable. Decorate cookies with frosting.

Nutrition
no information available

Serves
About 9 dozen 3-inch cookies

Variations
no information available