- 1 cup shortening
- 1 cup molasses
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- FROSTING:
- 3/4 cup water
- 1 (.25 ounce) envelope unflavored gelatin
- 3/4 cup sugar
- 3/4 cup confectioners' sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- In a mixing bowl, combine shortening and molasses. Combine flour, baking soda, salt, ginger, nutmeg and cloves; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
- For frosting, combine water and gelatin in a saucepan; let stand for 5 minutes to soften. Stir in sugar; bring to a boil. Reduce heat; stir in confectioners' sugar. Transfer to a mixing bowl; beat until foamy. Add baking powder and vanilla; beat on high until for 5-8 minutes or until thick. Frost cookies. Let dry on wire racks.