Frosted Ginger Cutouts

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 1.5 teaspoons baking soda 
• 3 cups flour all-purpose gold medal®
• 1 envelope gelatin powder unflavored
• 0.5 teaspoon ginger 
• 1 cup blackstrap molasses 
• 0.3 teaspoon nutmeg 
• 0.8 cup powdered sugar 
• 0.5 teaspoon salt 
• 1 cup shortening 
• 0.8 cup sugar 
• 1 teaspoon vanilla 
• 0.8 cup water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• plastic wrap
• hand mixer
• cookie cutter
• candy thermometer

Directions

1. In large bowl, combine shortening and molasses; blend well.
2. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
3. Heat oven to 350°F. On well-floured surface, roll dough to 1/4-inch thickness.
4. Cut with floured 2 1/2-inch round cookie cutter.
5. Place 1 inch apart on ungreased cookie sheets.
6. Bake at 350°F. for 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
7. In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes without stirring. Temperature should read 220°F. on candy thermometer.
8. Remove from heat.
9. Add powdered sugar; beat with electric mixer at low speed until foamy.
10. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
11. Spread frosting on underside of each cookie to within 1/8 inch of edges. If desired, decorate cookies.
12. Let stand until frosting is set before storing, about 2 hours.