These beautiful lace hearts start
with the same spiced ginger dough used to make the Gingerbread Boys. If
you wish, divide the dough in half and make some of each.
LACE HEART COOKIES
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1 cup shortening
1 cup molasses
3 cups Pillsbury BESTS All Purpose or Unbleached Flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
FROSTING (Or use royal icing - recipe
(mix, just add water & beat) - so they will keep)
2 cups powdered sugar
1/3 cup shortening
1/2 teaspoon vanilla
2 to 4 tablespoons milk
In large bowl, combine shortening and molasses; blend well. Lightly spoon flour into measuring cup; level off. Add flour and remaining cookie ingredients to molasses mixture; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 350°F On well-floured surface, roll out dough, 1/3 at a time, to 1/8-inch thickness; cut with floured heart-shaped cookie cutters in varying sizes (2 to 3 inches in diameter). If desired, cut smaller heart shapes from centers of heart cutouts; bake or reroll. Place cookies 1 inch apart on ungreased cookie sheets. With drinking straw, punch 2 holes at top of each cookie, 1 inch apart. Bake at 350°F. for 8 to 10 minutes or until set. While hot, remake holes at tops of cookies, if necessary. Remove from cookie sheets; cool completely.
In small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; beat until smooth. Using decorating bag with small writing tip, pipe frosting on cooled cookies in lace pattern. To hang on tree, pull ribbon through holes and tie. 4 dozen cookies.
HIGH ALTITUDE—Above 3500 Feet: No change.