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Holiday Ginger Cutouts

Looking to get a little creative with your cookie decorating? Paint your own masterpieces on a ginger cookie canvas.—Joanne MacVey, Blue Grass, Iowa

36 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 tablespoons white vinegar
4-1/2 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon salt
Icing:
4 cups confectioners' sugar
2 tablespoons meringue powder
1/2 cup warm water
Assorted colors of liquid food coloring
Round pastry tip #2, #3 or #4

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Add the egg, molasses and vinegar; mix well. Combine dry
ingredients; add to creamed mixture and mix well. Cover and
refrigerate for 3 hours or overnight.
On a lightly floured surface, roll out dough to 1/8-in. thickness and
cut into desired shapes. Place 1 in. apart on lightly greased baking

2 of 2

Holiday Ginger Cutouts (continued)

Directions (continued)

sheets. Bake at 350° for 7-9 minutes or until set. Remove to
wire racks to cool.
For icing, stiff confectioners' sugar and meringue powder into a
large bowl. Add water; beat on low speed until blended. Beat on high
for 5-6 minutes or until soft peaks form. Place a damp paper towel
over bowl and cover tightly until ready to use.
Cut a small hole in the corner of a pastry or plastic bag; insert
round tip. Fill bag with 1 cup icing. Outline each cookie with
icing. Tint remaining icing with food coloring if desired. Add
water, a few drops at a time, until mixture is thin enough to flow
smoothly. Prepare additional pastry or plastic bags with thinned
icing. Fill in cookies, letting icing flow up to the outline.
Let cookies dry at room temperature overnight. With food coloring and
small new paintbrush, paint designs on dry icing. Store cookies in
airtight containers. Yield: about 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 208 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 96 mg sodium, 37 g carbohydrate, trace fiber, 2 g protein.