Ingredients
1
cup packed brown sugar
1/3
cup shortening
1 1/2
cups dark molasses
2/3
cup cold water
7
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
2
teaspoons ground ginger
1
teaspoon ground allspice
1
teaspoon ground cinnamon
1
teaspoon ground cloves
1/2
teaspoon salt
4
cups powdered sugar
1
teaspoon vanilla
About 5 tablespoons half-and-half
Preparation
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
