Gingerbread Cookies

Directions

1. 1
   Using an electric mixer, cream the shortening and sugar together until light and fluffy.
2. 2
   Add the egg, molasses, and vinegar and beat on high speed to blend thoroughly.
3. 3
   Sift together 4 cups of the flour and the baking soda, salt, ginger, cinnamon, and cloves.
4. 4
   Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed.
5. 5
   Wrap the dough in plastic and refrigerate for 3 hours or until firm.
6. 6
   Preheat the oven to 375F.
7. 7
   Lightly grease 1 or 2 baking sheets.
8. 8
   Spray a rolling pin with cooking spray and lightly flour your work surface.
9. 9
   Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters.
10. 10
    (You can reroll the scraps to make a few more cookies.)
11. 11
    Place the cookies 1 inch apart on the prepared baking sheet and bake for 5 to 6 minutes.
12. 12
    Cool the cookies for 2 minutes on the cookie sheet before removing to a wire rack to cool completely.
13. 13
    Beat the egg whites and 1/3 cup of the sugar with a wire whisk or the whisk attachment on your mixer.
14. 14
    Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer.
15. 15
    Add the remaining sugar and beat until the mixture is smooth and thick.
16. 16
    The icing can be tinted as desired with food coloring.
17. 17
    Keep the bowl and the decorator tips covered with a moist cloth to prevent the icing from hardening prematurely.
18. 18
    To make gingerbread house sections, spray the back of a jelly roll pan and a rolling pin with cooking spray.
19. 19
    Roll out the dough to 1/8-inch thickness and place on the back of the jelly roll pan.
20. 20
    Cut out the desired shapes for the walls and roof, then remove the trimmings (you can save and reroll these scraps for cookies or additional house embellishments) and bake for 5 to 6 minutes.
21. 21
    Cool for 2 minutes on the pan before carefully removing to a cooling rack.
22. 22
    Cool completely before assembling the gingerbread house.
23. 23
    Use Royal Icing (see recipe above) to glue the gingerbread house together and to decorate the cookies.