Ingredients
2/3 cup shortening1 cup sugar1 large egg1/4 cup molasses2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 teaspoon each ground cinnamon, cloves and gingerICING:3 cups confectioners’ sugar1/3 cup butter, softened1 teaspoon vanilla extract1/4 teaspoon lemon extract1/4 teaspoon butter flavoring3 to 4 tablespoons milk
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks.
For icing, beat confectioners’ sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.
