BETSY MCCALL'S GINGER CUT-OUT COOKIES
Makes about 5 dozen

FOR THE COOKIES:
2 1/2 cups sifted all- purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
FOR THE FROSTING:
2 cups sifted confectioners’ sugar
2 1/2 to 3 tablespoons milk
FOR THE DECORATIONS:
Colored sugar
Silver dragees
Multicolored miniature rionpareils

Sift together flour, ginger, nutmeg, salt, and baking powder; set aside.

In large bowl, with wooden spoon, beat together shortening, sugar, and egg until fluffy. Add molasses; beat well. Stir in half of flour mixture, mixing until smooth. Add rest of flour mixture, mixing with hands until dough is all one color.

With hands, shape dough into a ball; wrap in waxed paper. Refrigerate 2 hours, or overnight.

Next day, preheat oven to 375 degrees F. Lightly grease cookie sheets.

Divide dough into two parts. Return one part to refrigerator.

On well-floured board, roll out dough about 1/8 inch thick. Using assorted cookie cutters, cut out birds, reindeers, etc.

Slip a pancake turner or spatula under each cookie; lift, and place on prepared cookie sheets, 2 inches apart. (Form leftover dough into a ball; reroll.) Repeat with remaining dough in refrigerator.

Bake 8 to 10 minutes, or until lightly browned. Remove from pan to wire rack; cool.

TO MAKE THE FROSTING:
In a small bowl, with wooden spoon, beat together confectioners’ sugar and milk until smooth. If frosting is too thick, add more milk.

Spread frosting over cooled cookies. Decorate as desired.

VARIATIONS:

GINGERBREAD MEN
Makes 20

Make and roll out dough as directed above. Using 5-inch gingerbread-man cutter, cut out cookies.

Bake and frost as directed above.

TO DECORATE:
Mark eyes, nose, and buttons with raisins; mouth with cinnamon candies.

CHRISTMAS TREES
Makes 15

Make and roll out dough as directed above. Using 6 1/2-inch Christmas-tree cutter, cut out cookies.

Bake and frost as directed above, Decorate as desired.

Source: McCall's Cookie Collection Cookbook, 1985

Happy Holiday Baking Kathy!