Active Time

　　1 hr (not including decorating)

　　Total Time

　　1 day (includes chilling dough)

　　

Ingredients

Makes 40 to 80 cookies (Depending on size)

　　

For cookies:

1/4 cup vegetable shortening (trans-fat-free)

　　1/3 cup packed light brown sugar

　　1/2 cup unsulfured molasses (not blackstrap)

　　1 1/2 cups all-purpose flour

　　1 1/4 teaspoons baking soda

　　1 teaspoon ground cinnamon

　　1 teaspoon ground ginger

　　3/4 teaspoon ground cloves

　　1/4 teaspoon salt

　　

For royal icing:

1 (1-pound) box confectioners sugar

　　4 teaspoons powdered egg whites (not reconstituted) such as Just Whites

　　1/2 cup water

　　1 tablespoon fresh lemon juice

　　1 teaspoon pure vanilla extract

　　Food coloring (optional)

　　Equipment: a pastry or flour-sack cloth and a cloth rolling-pin sleeve; decorative cookie cutters;a small offset spatula; pastry bags fitted with pastry tips

　　

Make cookies:

Step 1

Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt. Add to processor and blend just until combined.

　　

Step 2

Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.

　　

Step 3

Preheat oven to 325°F with rack in middle. Line 2 large baking sheets with parchment paper.

　　

Step 4

Roll out 1 piece of dough on a floured pastry cloth using floured sleeve-covered rolling pin until very thin (less than 1/16 inch thick), about a 15-inch square. Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.

　　

Step 5

Bake cookies, 1 sheet at a time, 10 minutes. Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.

　　

Step 6

Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.

　　

Make icing:

Step 7

Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.

　　

Step 8

Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.

　　Cooks' notes:

　　•Dough can be chilled up to 2 weeks.

　　•Cookies (without icing) keep in an airtight container at room temperature 1 month.

　　•Icing can be made 1 day ahead and chilled, its surface covered with a damp paper towel and bowl covered with plastic wrap. Beat with mixer 1 to 2 minutes before using.