Gingerbread Cookies

Cookie Preparation:

1. In a bowl, mix together the all-purpose flour, ground ginger, ground cinnamon, ground cloves and baking soda; Set aside.
2. In a large bowl, beat butter and sugar until light and fluffy. Beat in the molasses and egg.
3. Add in the dry mixture into this as batches; Beat until well mixed.
4. Divide the dough among two plastic zipper bags and refrigerate until firm(approx: 1 hour).
5. Once the dough is firm, take out the dough from refrigerator.
6. Now preheat the oven to 350°F; Arrange baking sheets with parchment paper.
7. Take the dough out of bags and roll out each portion to ¼ inch thickness sheet on a lightly floured surface. (If the dough is too firm to roll, knead it a little bit before rolling)
8. Cut with a floured 3 ½ inch gingerbread man cookie cutter.
9. Place it on the prepared baking sheets. Leave enough(approx: 1 inch) space between cookies.
10. Bake until the edges are firm or for about 8-16 minutes.
11. Remove the baking sheet from oven, keep the cookies on baking sheet for 2 minutes. Then transfer to wire racks and allow to cool completely.

Frosting Preparation:

1. In a bowl, beat together the confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency.
2. Decorate cookies with this frosting and, if desired, red hots, sprinkles, colored fondant etc..

Notes:

• Baking time may vary depending on the size and thickness of cookies. So check occasionally after first 8-10 minutes.

Yield : Makes about 36 cookies