Gingerbread Cookies

5 cups all-purpose flour 2 tablespoons of ground ginger 1 1/2 teaspoon of baking soda 1 teaspoon of ground cloves 1/2 teaspoon of salt 1 cup granulated sugar 1 cup vegetable shortening 1 large egg 1 cup molasses 2 tablespoons of vinegar

To prepare the frosting:
6 tablespoons butter 4 1/2 cups of confectioner’s (powdered) sugar 1 teaspoon vanilla

In a mixer bowl with a flat beater attached add granulated sugar and shortening and set to speed 4 until light and fluffy.
Beat in egg, molasses and vinegar.
In a large bowl mix together flour, ground ginger, baking soda, ground cloves and salt.
Now reduce the speed to stir and mix in the flour mixture, in 3 additions.
Divide the dough into 3 disks and wrap with plastic.
Refrigerate the dough for at least 3 hours.

To prepare the frosting:

In a mixer bowl with the flat beater attached and set to speed 4, beat butter until smooth and creamy.
Reduce the speed, mix in vanilla and confectioners sugar in 2 additions. Set frosting aside.
Preheat your oven to 375°F (190°C).
Flour your work surface and your rolling pin as well.
Work with one disk at a time. Roll out dough to an 1/8 inch thickness.
Using a cookie cutter, cut out your shapes and place them at least 2 inches apart on a baking sheet
Cookies will take about 5 minutes to cook
Then transfer to a cooling rack.
Make sure the cookies are completely cooled before frosting.

Makes about 5 dozen cookies.

Recipe and video provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.