1 c. shortening
1 c. sugar
2 eggs
1 c. molasses
2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sour milk
5 1/2 c. flour
4 tsp. baking soda
2 tsp. ginger
1 tsp. salt
1/2 tsp. crushed cloves

Sour the milk with 1 tablespoon vinegar. After mixing all ingredients into dough, refrigerate for 1 hour. Roll out 1/4 inch thick and cut into shapes or circles with cookie cutter. Bake at 350 degrees 10-12 minutes. When cool, frost.

FROSTING:

1 pkg. Knox gelatin
1 c. cold water
1 1/3 c. powdered sugar
3/4 tsp. baking powder
1 tsp. vanilla
1 c. sugar

Dissolve gelatin in cold water in pan. Add granulated sugar and stir. Bring to a full rolling boil and simmer 10 minutes. Remove and put in small bowl of electric mixer. Add powdered sugar, baking powder, and vanilla. Beat several minutes until thick and creamy. Should form soft peaks. Frosting may be tinted with food coloring.

Spread on cookies. Will resemble consistency of thick egg white. Let cookies set overnight to form hard frosting. Makes a huge batch.