Ingredients
1 cup butter, softened1 cup sugar1/2 cup molasses1 large egg, room temperature3-1/4 cups all-purpose flour1 tablespoon ground ginger1 tablespoon ground cinnamon2 teaspoons ground cloves1 teaspoon baking sodaFROSTING:3 cups confectioners’ sugar3/4 cup shortening1 tablespoon vanilla extract 3 to 5 tablespoons waterRed Hots, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For frosting, in a bowl, beat confectioners’ sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots.
