Gingerbread Cookies

Cooking Instructions

In a large bowl mix together flour, ground ginger, baking soda, ground cloves and salt

Now in a mixer bowl with a flat beater attached add granulated sugar and shortening and set to speed 4 until it is light and fluffy.

Beat in egg, molasses and vinegar

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 it’s smooth and creamy.

Reduce the speed mix in confectioner’s sugar in 2 additions and vanilla.

Set frosting aside.

Preheat your oven to 375 F Flour your work surface and your rolling pin as well.

Work with one disk at a time Roll out dough to a 1/8 of an 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 they are completely cooled before frosting them.