Cookies:

1 cup Shortening
1 cup Sugar
2-3 tsp. Ground Ginger
2-3 tsp. Ground Cinnamon
1 tsp. Baking Soda
1 cup Molasses
1/2 cup Water
5 cups All-Purpose Flour
3 Recipes Glaze

1. Preheat oven to 375°F.

2. Beat the shortening in a large mixing bowl for 30 seconds. Add sugar, ginger, cinnamon and baking soda; beat until combined. Beat in molasses and water until combined.

3. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough into thirds. Wrap in plastic wrap and chill several hours or overnight until firm.

4. Roll one portion of the dough at a time to 1/8-inch thickness on a lightly floured surface. Cut with desired cutters. Place 1 inch apart on a greased cookie sheet.

Bake for 8-10 minutes. Let cool on cookie sheet for 1 minute. Transfer to wire racks; cool completely.

Glaze:

2 Egg Whites
2 Cups Powdered Sugar

Lightly beat 2 egg whites. Stir in 2 cups powdered sugar; mix well. Gradually stir in enough of 3/4 cup powdered sugar to make a smooth glaze that is spreadable but not runny. It should be opaque and have a flowing consistency but be too thin to hold ridges when spread.

To Glaze Cookies: Place the glaze in a flat dish wide enough to dip the cookies. Hold each cookie by the edges and dip one side quickly into the glaze to coat the surface; place on wire rack to dry.