Makes:About 2 1/2 dozen 2 1/2-inch cookies

 

Gingerbread Cookies

Cookies
1	cup packed brown sugar
1/3	cup shortening
1 1/2	cups dark molasses
2/3	cup cold water
7	cups Gold Medal® all-purpose flour
2	teaspoons baking soda
2	teaspoons ground ginger
1	teaspoon ground allspice
1	teaspoon ground cinnamon
1	teaspoon ground cloves
1/2	teaspoon salt
Frosting and Decorations
4	cups powdered sugar
1	teaspoon vanilla
4	to 5 tablespoons half-and-half
	Food colors, if desired
	Raisins or chocolate chips, if desired
	Assorted candies, if desired

1.	In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
2.	Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.
3.	Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4.	In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies; decorate with raisins, chocolate chips and candies.

Pecan Sandies
1 c. butter (2 sticks) 1/3 c. sugar 2 tsp. vanilla 1 c. chopped pecans 2 tsp. water 2 c. all-purpose flour Cream butter and sugar; add water and vanilla and mix well. Add flour and pecans; chill 1/2 hour. Shape in balls or fingers. Bake on ungreased cookie sheet in slow oven 325 degrees about 20 minutes. Cool slightly; roll in confectioners' sugar. Makes 3 dozen.

Vanilla Butter Rollouts

 

1 1/2 bups buter, softned

1 1/2 cups sugar

2 eggs

1 tablespoon vanilla extract

4 cups all- purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon of salt

In a large mixing bowl, cream butter and sugar. Add eggs,one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle.  On a lightly floured surface , roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cookie cutters dipped in flour. Place 2 in. apart on ungreased cookie sheet (I like to use my baking stone) Bake at 350 degrees for 8-10 minutes or until edges are lightly browned. Cool  and decorate as desired. Yields about 7 dozen.