Name: Gingerbread Cookies
Prep time: 25 min
Cook time: 10 min
Yield: 4 Dozen(s)
Cuisine: Latin
Ingredients: 5 1/2, cups ,flour; 1, tsp ,baking soda; 1, tsp ,salt; 2, tsp ,ground cinnamon; 1, tsp ,ground ginger; 1, tsp ,ground cloves; 1/2, tsp ,ground nutmeg; 1, cup ,vegetable shortening; 1, cup ,sugar; 1, cup ,molasses; 1, large ,egg, room temperature; 1, tsp ,vanilla; , ,Royal Frosting; 2, large ,egg whites, room temperature; 1, tsp ,lemon juice; 3 1/2, cups ,confectioners' sugar, sifted

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Super easy

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Prep

25m

Cook

10m

Wait

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Category:	Other Global
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Ingredients

For 4 Dozen(s)

Gingerbread Cookies

5 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
1 cup vegetable shortening
1 cup sugar
1 cup molasses
1 large egg, room temperature
1 tsp vanilla
Royal Frosting

Royal Frosting

2 large egg whites, room temperature
1 tsp lemon juice
3 1/2 cups confectioners' sugar, sifted

Gingerbread Cookies Directions

Sift flour, baking soda, salt and spices onto waxed paper.
Beat vegetable shortening with sugar until fluffy-light in a large bowl.
Beat in moleasses, egg and vanilla.
Stir in flour mixture, 1/3 at a time, blendeing well after each addition to make a soft dough..
Wrap dough in foil and chill 4 hours or overnight.
Roll out dough, 1/4 at a time, to a 1/8-inch thickness on a lightly floured pastery board.
Cut with 3-inch cookie cutters.
Place 1 inchapart on an ungreased cookie sheet.
Bake at 350° 8 minutes or until cookies are firm but not too dark.
Remove to wire racks with a spatula; cool.
Decorate with the Royal frosting recipe and allow frosting to harden before storing.
Royal Frosting - Beat egg whites and lemon juice until foamy in a madium-sized bowl.
Slowly beat in sugar until frosting stands at firm peaks and is stiff enough to hold a sharp line when cut through with a knife.
Keep frosting covered with a damp paper towl to kepp it from dryuing.
Makes about 1 1/2 cups.