Frosted Ginger Cutouts

If you have ginger snap fans in your family they'll love these iced beauties, with ginger, clove, and nutmeg. MORE+ LESS-

Cookies

Hide Images

1

In large bowl, combine shortening and molasses; blend well. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
2

Heat oven to 350°F. On well-floured surface, roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets.
3

Bake at 350°F. for 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
4

In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes without stirring. Temperature should read 220°F. on candy thermometer. Remove from heat. Add powdered sugar; beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
5

Spread frosting on underside of each cookie to within 1/8 inch of edges. If desired, decorate cookies. Let stand until frosting is set before storing, about 2 hours.

Originally called Sally Ann cookies, the cutouts were rectangular frosted gingerbread cookies. Their characteristic shape came from the empty 7 or 12-oz. luncheon meat can used to cut the dough.
Gelatin must be soaked 5 minutes in a cool liquid before it is heated. While it soaks, the gelatin softens and swells, making it easy to dissolve completely when it's heated.