Recipe: Iced Molasses Cookies (not Archways)

I couldn't find the Archways recipe on the Internet.

Iced Molasses Cookies

~ Gingerbread fans will adore this cookie. We sweetened them just a bit with some tasty sugar icing. ~

Cookie:
2 cups all-purpose flour, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon allspice
1 teaspoon cinnamon
3/4 cup ( 1-1/2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
1/4 cup light, unsulfered molasses

Icing:
4 tablespoons solid vegetable shortening
2 cups confectioners' sugar
2-3 tablespoons water

Preheat oven to 350F.

In a large bowl, combine the already sifted flour with the other dry ingredients and sift again. Set aside.

In a large bowl, cream the butter and the sugar until smooth, about 3 minutes. Add the egg and mix well. Beat in molasses. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.

Bake for 10-12 minutes.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

To make icing, combine the shortening, sugar and the water and beat until smooth. Cover until ready to use.

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

Makes 3 to 4 dozen

Source: The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey - pg. 36