Gingerbread Cutouts

By AngelaJanet

Ingredients

• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup molasses
• 1 egg
• 1 tablespoon vinegar
• 2 1/2 cups all-purpose flour
• 1 recipe Powdered Sugar Icing (optional)
• Decorative candies (optional)

Details

Servings 36
Adapted from bhg.com

Preparation

Step 1

Directions

1.
In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated 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. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.

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

3.
Bake for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. If desired, decorate cookies with Powdered Sugar Icing and candies.

Directions

1.
In a small bowl combine powdered sugar, milk, and vanilla. Stir in additional milk, 1 teaspoon at a time, to make drizzling consistency.