Gingerbread Cutouts (Cookie Exchange Quantity)

By jab120638

Ingredients

• 1 cup packed brown sugar
• 1/3 cup shortening
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 7 cups Gold Medal™ all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 5 About 5 tablespoons half-and-half

Details

Servings 1
Cooking time 285mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.

2
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.

3
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

4
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.