Gingerbread Cookies - Instructions
In a stand mixer bowl with a flat beater attached, add granulated sugar and shortening
and set to speed 4 until it is light and fluffy. Beat in egg, molasses and vinegar.
In a large bowl mix together flour, ground ginger, baking soda, ground cloves and
salt. Reduce the speed to stir and mix in the flour mixture, in 3 additions.
Divide the dough into 3 disks and wrap with plastic. Refrigerate the dough for at
least 3 hours.
To prepare the frosting: In a stand mixer bowl with the flat beater attached and set
to speed 4, beat butter until it's smooth and creamy. Reduce the speed mix in
confectioner's sugar in 2 additions and vanilla. Set frosting aside.