Perfect for the holidays – a Gingerbread Cookies Recipe.
½ cup Crisco Shortening
½ cup sugar
½ cup molasses
¼ cup water
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Beat shortening at medium speed with an electric mixer, gradually add sugar, beating until light and fluffy. (About 5 minutes)
Add molasses, and ¼ cup water; beat well.
Combine flour and next 5 ingredients; add to shortening mixture just until mixed.
Cover dough and chill for 8 hours.
Divide dough in half; store 1 portion in the refrigerator.
Roll the other portion ¼ inch thickness on a lightly floured surface.
Cut with cookie cutter and place on ungreased baking sheet.
Bake at 375 degrees for 8 minutes. Cool on baking sheets for 2 minutes.
Remove to wire rack and cool completely.
Repeat with remaining dough.
Paint cookies with glaze using paint brush. Decorate with assorted candies.
2 cups powdered sugar
2 Tablespoons lemon juice
2 Tablespoons water
Stir ingredients together. Makes 2/3 cup. Can be tinted with food coloring.