Moravian Ginger Cookies II

Recipe View 15 mins In a large bowl, combine the molasses, shortening, and brown sugar until well blended. Add the flour, salt, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and allspice. Mix until a dough forms. (Prep time: 15 minutes)

Recipe View 4 hrs Cover the dough and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up. (Refrigeration: 4+ hours)

Recipe View 10 mins Preheat your oven to 375 degrees F (190 degrees C). (Prep time: 10 minutes)

Recipe View 15 mins On a lightly floured surface, roll out half of the dough at a time to a very thin, almost paper-thin thickness (about 1/8 inch). Use a 3-inch round cookie cutter to cut out cookies. (Prep time: 15 minutes)

Recipe View 5 mins Place the cookies about 1/2 inch apart on ungreased baking sheets. (Prep time: 5 minutes)

Recipe View 8 mins Bake for approximately 5-8 minutes, depending on the thickness. Thinner cookies will bake faster. They should be lightly golden brown around the edges. (Bake time: 5-8 minutes)

Recipe View 30 mins Immediately remove the cookies from the baking sheets and transfer them to a wire rack to cool completely. (Cool time: 30 minutes)

Recipe View 5 mins Prepare the frosting: In a small bowl, whisk together the confectioners' sugar, vanilla extract, and half-and-half cream until you reach a smooth, spreadable consistency. Add more half-and-half, one teaspoon at a time, if needed. (Prep time: 5 minutes)

Recipe View 15 mins Once the cookies are completely cooled, spread a thin layer of frosting over each cookie. Allow the frosting to set before serving or storing. (Prep time: 15 minutes)