Gingies

These are soft and puffy molasses cookies. Perfect for gingerbread boys!

Yields 1 dozen cookies; 1 cup frosting

Ingredients

Cookies

• 1/3 cup soft shortening
• 1 cup brown sugar, packed
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 6 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1 teaspoon cinnamon

Frosting

• 2 cups sifted confectioners' sugar
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 to 3 teaspoons milk
• Paste food coloring

Instructions

1. Mix thoroughly the shortening, brown sugar and molasses; stir in water.
2. Sift together remaining ingredients and stir in.
3. Chill dough.
4. Heat oven to 350 degrees F. Lightly grease a cookie sheet.
5. Roll dough out very thick (1/2 inch). Cut with 2 1/2 inch round cutter. Place far apart on the prepared cookie sheet. You may sprinkle the tops with sugar before you bake them.
6. Bake for about 15 minutes or until no imprint remains when touched lightly with finger.

Notes

Gingerbread Boys

Follow recipe for dough, except mix in 1 more cup of flour.

Chill dough.

Roll out thick. Cut cookies out with a gingerbread boy cookie cutter.

Bake.

Pipe Frosting as desired.

Combine first 4 ingredients. Beat at medium speed of electric mixer 1 minute or until of piping consistency. Stir in food coloring as desired.