Nice ginger cookies with white frosting that becomes hard when dry.
The original was cut into rounded squares, but use any simple shape cutter.
COOKIES
1 cup shortening
1 cup molasses
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
FROSTING
3/4 cup water
1 envelope unflavored gelatin
3/4 cup sugar
3/4 cup powdered sugar
1 teaspoon baking powder
1 teaspoon vanilla
In large bowl, combine shortening, and molasses; blend well. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients to molasses mixture; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 350°
On well-floured surface, roll dough to 1/4 inch thickness’ cut with floured rectangular-shaped cookie cutter. Place 1 inch apart on ungreased sheets. Bake 350° for 8 to 10 minutes or until set. Cool completely.
In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a boil. Reduce heat and simmer 10 minutes. Stir in powdered sugar; beat until foamy. Stir in baking powder and vanilla; beat at highest speed until thick. Turn cookies over and spread frosting over underside to within 1/8 inch of edge. Decorate, if desired. Let stand until frosting is dry. Makes 3 dozen cookies.
Recipe from Pillsbury cookie cookbook
