Gingerbread Lollies

Cream shortening or butter and sugar until fluffy. Beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended. In a separate bowl, combine remaining ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 disks and chill for at least 2 hours before rolling.

Preheat oven to 375 °F (190 °C). On a lightly floured surface, roll out 1 disk to just over 1/8 inch (3 mm) thick. Cut out heart shapes and place on a parchment-lined baking sheet. Place a lollipop stick at bottom of cookie and place a second gingerbread cookie on top (when cookies bake, they will seal the lollipop stick). Cut out a heart-shaped center to each lollie and bake for 10 to 12 minutes, until edges are firm to touch. During last 3 minutes of baking, sprinkle crushed hard candies in center of cookie and bake until melted. Cool completely before removing from tray.

Stir together all ingredients except colour to blend. Beat with electric mixer on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired and keep covered with plastic wrap until ready to decorate.

Spoon icing into piping bags with plain tips, and decorate as desired.