Gingerbread Cookies

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

Preheat oven to 375 °F. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it). Bake for 6 to 8 minutes until edges are firm to touch. Allow to cool completely.

Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired.

To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing.

Tools:

Pipe icing as desired on cookies.

Have fun and play!!!