Shortbread Gingerbread Cookies

Directions

1. 1
   Beat Imperial(R) Spread, sugar and vanilla in medium bowl with electric mixer until light and fluffy, about 5 minutes. Add flour and spices. Mix at low speed until combined, about 2 minutes, scraping sides of bowl after 1 minute. Form into a ball and refrigerate dough 1 hour.
2. 2
   Preheat oven to 350°. Turn dough onto lightly floured board. Roll to 1/4 inch thickness with floured rolling pin. Cut with lightly floured cookie cutters and arrange on ungreased baking sheets. Sprinkle, if desired, with turbinado or colored sugar.
3. 3
   Bake 14 minutes or until edges are lightly golden. Let stand 1 minute on wire rack. Remove from sheets and cool completely. Decorate as desired. Store in an airtight container at room temperature up to 2 weeks or freeze up to 2 months.