Gingerbread Cookies

(for Gingerbread Houses)

Dough:   5 c. flour                                                       1 c. shortening 1 1/2 tsp. baking soda                                 1 c. sugar 2 tsp. ground ginger                                   1 egg 2 tsp. cinnamon                                           1 c. molasses 1 tsp. ground cloves                                    2 Tbsp. vinegar   Icing for decorating:   1 c. sifted powdered sugar 1 1/2 Tbsp. milk 1/4 tsp. vanilla or 1-2 drops of cinnamon oil flavoring

 

Stir together flour, soda, spices, and dash of salt.  Add sugar; beat until fluffy. Add egg, molasses, and vinegar.  Beat well.  Add dry ingredients to beaten mixture kneading well.  Cover and chill several hours.  Divide dough into thirds, keeping unused portions in the refrigerator. Roll one section at a time out to 1/8th-inch thickness. Cut into desired shapes and place on a greased cookie sheet.  If you plan to hang them on the tree for kids to eat, punch a hole in the top with a straw before baking.  Bake in a 375° oven for 5-6 minutes.  Cool one minute before removing from sheet.  Decorate with powdered sugar icing. 

Icing: Mix sugar and up to 1 1/2 tablespoon milk together to make an icing that is of drizzling consistency.  Flavor with 1/4-teaspoon vanilla or a drop or two of your favorite oil flavoring.  Place in a strong baggie and snip the tip of a corner for a decorating tip.