4 Hours 15 Minutes
cup firmly packed brown sugar
teaspoon baking soda
teaspoon ground allspice
teaspoon ground cinnamon
teaspoon ground cloves
teaspoon ground ginger
egg or 0.25 cup egg substitute
decorating frosting (recipe below)
In large bowl with electric mixer, beat together shortening and brown sugar.
Blend in flour, molasses, water, baking soda, salt, allspice, cinnamon cloves, ginger and egg. Cover; chill 2 to 3 hours.
Heat oven to 375°F.
On lightly floured surface, roll dough to ¼-inch thickness.
Cut with desired cookie cutter.
Place on baking sheet.
Bake 10 to 12 minutes or until edges are firm.
Remove cookies to wire rack to cool.
Spoon frosting into decorating bag with small writing tube. Decorate cookies.
Allow cookies to dry 1 hour. Makes about 2 dozen.
Decorating Frosting: In small bowl with electric mixer at low speed, beat 2 cups powdered sugar, 3 tablespoons warm water and 1½ teaspoons meringue powder until smooth.
Increase speed to high; beat until knife drawn through mixture leaves clear path.