MAGNOLIA BAKERY ICED GINGER COOKIES
Source: More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen by Allysa Torey
Makes 2 1/2 dozen

FOR THE COOKIE:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil (preferably canola)
1 cup sugar plus 1 tablespoon (for sprinkling)
1 large egg, at room temperature
1/2 cup light unsulphured molasses
FOR THE ICING:
1/2 cup confectioner's sugar, sifted
1 tablespoon solid vegetable shortening
2 teaspoons water

Preheat over to 350 degrees.

In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2-3 minutes. Add the egg and molasses, and beat well.

Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.

Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

TO MAKE THE ICING:
Combine the sugar, shortening, and water, and beat until smooth and creamy. Cover until ready to use.

When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies or they will stick together.