Gingerbread Cookies With Buttercream Icing

• 2/3 cup shortening
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon each ground cinnamon, cloves and ginger
• 3 cups confectioners' sugar
• 1/3 cup butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1/4 teaspoon butter flavoring
• 3 to 4 tablespoons milk

1. 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.
2. 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
3. . Bake at 350u0b0 for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks.
4. For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.

shortening, sugar, egg, molasses, flour, baking soda, salt, ground cinnamon, sugar, butter, vanilla, lemon extract, butter, milk

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