Gingerbread Cutouts

Directions

1. 1
   In a mixing bowl, cream the butter and brown sugar.
2. 2
   Beat in molasses and egg.
3. 3
   Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water.
4. 4
   Mix well.
5. 5
   Cover and refrigerate for 1 hour or until easy to handle.
6. 6
   On a well-floured surface, roll out dough to 1/4-in.
7. 7
   thickness.
8. 8
   Cut with a cutter of your choice dipped in flour.
9. 9
   Place 2 inches apart on greased baking sheets.
10. 10
    Bake at 350 for 9-11 minutes or until edges are firm.
11. 11
    Don't overbake!
12. 12
    Remove to wire racks to cool.
13. 13
    In a microwave-safe bowl, microwave confectionary coating and shortening for 2 minutes.
14. 14
    Stir; microwave for an additional 2 minutes.
15. 15
    Stir until completely melted and smooth.
16. 16
    Dip cooled cookies into white chocolate and place on waxed paper to harden, OR pour white.
17. 17
    chocolate into pastry bag or ziploc bag.
18. 18
    If using ziploc bag, snip a small end from one corner.
19. 19
    Drizzle chocolate over cookies set upon waxed paper; let chocolate harden completely before handling.
20. 20
    Yield: about 2 dozen.