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Gingerbread Cookies

2 cups sugar

1-1/2 tsp Ginger

1 cup vegetable shortening

1 tsp Cinnamon

1 cup light molasses

1 tsp Allspice

2 egg yolks

3/4 tsp salt

2 tsp baking soda

Creamy Decorator Icing

1 cup hot water Raisins, currants, red cinnamon candies for decoration

8 cups all-purpose flour




Combine sugar, shortening, molasses, and egg yolks in large mixing bowl; beat
until smooth. In small bowl, add baking soda to hot water; stir until
dissolved. Add to molasses mixture. Stir in flour, ginger, cinnamon,
allspice, and salt. Cover and refrigerate dough at least 2 hours.

Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with
floured cookie cutters. (If using as ornaments, poke a hole at top with a
straw.) Place on lightly greased cookie sheets about 2 inches apart. Bake at
350°F/180°C for 10 to 12 minutes or until lightly browned around edges. Cook
on wire racks. Frost with icing and decorate as desired.

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