Gingerbread Cookies

Time: 1 1/2 hours
Yield: about 60 cookies
Recipe from Mary Ehrhart
1/3 C shortening
1 C brown sugar
1 1/2 C dark molasses
2/3 C cold water
6 C flour
2 t baking soda
1 t salt
1 t allspice
1 t ginger
1 t cloves
1 t cinnamon
3 C powdered sugar
2 T soft butter
6-8 T milk
1/2 t vanilla
dash salt
red hots (optional)
1. Combine shortening, brown sugar and molasses together in a mixing bowl and beat until smooth.
2. Add the cold water and mix.
3. In a separate bowl combine all dry ingredients.
4. Add the dry ingredients to the sugar mixture and mix.
5. Refrigerate for at least 1 hour.
6. Roll out the dough on a floured surface, until it's about 1/2 inch thick.
7. Cut out the dough with cookie cutters.
8. Bake at 350 for about 8 minutes. Take them out of the oven when they are just a bit underdone. Let them finish cooking on the hot cookie sheet for about 2 more minutes. This will help them stay soft!
9. Make the glaze by beating all ingredients together in a small mixing bowl.  Be sure the cookies have cooled before you put the glaze on. Decorate the cookies as desired.
Merry Christmas!