Gingerbread Cookies

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Always a favorite this time of year! You can use store bought cookie icing or if you're looking for something to make your homemade icing harden for better stacking, try meringue powder (found at a specialty baking store).

INGREDIENTS
1/2 cup shortening
1/2 cup sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup molasses
1 egg
1 tbsp vinegar
2 1/2 cups all-purpose flour

DIRECTIONS
In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.

Preheat oven to 375 degrees F. Grease a cookie sheet. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a 2 1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on prepared cookie sheet.

Bake for 5 to 6 minutes or until edges are light brown. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool. If desired, decorate cookies with icing.