Swedish Gingerbread Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup molasses
• 1 large egg, room temperature
• 3-1/4 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cloves
• 1 teaspoon baking soda
• 3 cups confectioners' sugar
• 3/4 cup shortening
• 1 tablespoon vanilla extract
• 3 to 5 tablespoons water
• Red Hots, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased
3. . Bake 8-10 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots.
5. Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.

butter, sugar, molasses, egg, flour, ground ginger, ground cinnamon, ground cloves, baking soda, sugar, shortening, vanilla, water, red hots

Taken from www.tasteofhome.com/recipes/swedish-gingerbread-cookies/ (may not work)