Method:
Sift together flour, baking soda, ginger, cinnamon, cloves
and salt onto waxed paper. Beat together shortening, sugar and egg in
a large bowl with electric mixer until fluffy, for about 3 minutes. Beat
in the molasses and cider vinegar. Stir in flour mixture until blended
and smooth. Gather dough into ball; wrap and chill for several hours.
Preheat oven to 375 degrees. Divide dough in half. Roll
out half of the dough with lightly floured surface to generous 1/8-inch
thickness. Keep remainder of dough refrigerated while working with first
half. To use a bunny pattern, draw a pattern onto a piece of cardboard.
Make sure ears are attached to the head. Cut out pattern.
Place pattern on dough and trace with a toothpick. Cut out cookies.
Place 1 inch apart on lightly greased baking sheets.Re-roll
scraps, using up all the dough. Repeat with remaining dough.
Bake in preheated 375-degree oven for 5-7 minutes or
until firm. Transfer to wire rack to cool completely. Use Decorator Icing
to tint portions, if you wish. Decorate cookies as desired. Let cookies
stand until icing is firm.
Store in airtight container between sheets of waxed paper
for up to 2 weeks.
|
