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PREPARATION:Cream together shortening, sugar, and salt; beat in egg, molasses, and vinegar. Beat well.
Into another bowl, sift together the flour, soda, ginger, cinnamon, and cloves. Stir dry ingredients into the creamed molasses mixture. Chill cookie dough for at least 3 hours. On a lightly floured surface, roll out to 1/8-inch thickness. Cut with gingerbread boy and/or girl cookie cutters. Place about 1 inch apart on greased baking sheets. Use red hots and raisins for faces and buttons. Bake at 375° for about 6 to 8 minutes. Cool slightly then remove from baking sheets. When cool, pipe on trims of confectioners' icing (below).
Confectioners' Icing
Add just enough cream to 2 cups of confectioners' sugar to make the consistency you need. For piping, use just enough cream to make a mixture that can be piped through a pastry tube easily and still hold its shape.
More Christmas Cookies and Ginger Cookies
Old-Fashioned Ginger Cookies
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