| 1 | Children love these because the ginger and molasses flavors are not overwhelming. |
| 2 | in a large bowl, mix molasses, sugar, shortening and hot water. |
| 3 | Stir to combine thoroughly, although shortening doesn"t need to melt completely. |
| 4 | in a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour. |
| 5 | Mix into liquids, stirring to blend well. |
| 6 | Gradually add enough of the additional flour to make a dough stiff enough to roll. |
| 7 | Chill 1-2 hours before baking. |
| 8 | preheat oven to 350? |
| 9 | Grease cookie sheets. |
| 10 | Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. |
| 11 | Bake 8-11 minutes at 350?until done. |
| 12 | Cool completely and frost with decorative frosting. |
| 13 | Cookies can also be dusted with decorative sugar or sprinkles prior to baking. |
| 14 | to make frosting, beat egg whites until frothy, then beat in sugar and vanilla. |
| 15 | If you like, separate the icing into several bowls and add a drop or two of food coloring. |
| 16 | To yellow, add ?teaspoon lemon extract. |
| 17 | yield: 7-10 dozen, depending on size of cookie cutters. |
| 18 | Martina boudreau, st. |
| 19 | Louis, mo |
| 20 | randy shearer |
