Soft Gingerbread Cookies

A couple of weeks ago I participated in a bake swap. It was a lot of fun. A group of gals gathered and shared some of their favorite goodies and recipes. I'm going to make a batch of these Soft Gingerbread Cookies today. There's more recipes to come. Enjoy!

Soft Gingerbread Cookies (for a large batch)

1 teaspoon ginger
1 teaspoon salt
1 1/2 cup sugar
1 cup lard (or shortening)
1 cup fancy molasses or eating molasses
1/2 boiling water
3 tsp baking soda dissolved in 1/2 cup boiling water
about 6 cups flour (enough to shape dough in a soft ball)

• Mix ginger and salt together in a large mixing bowl.
• Add sugar, lard and molasses and blend well.
• Add plain water and blend.
• Add half of the flour and mix.
• Add baking soda water mixture and blend well.
• Add flour until dough can be shaped into a softball.
• Roll out on floured board and cut out shapes.
• Place on greased cookie sheets and bake until centre is done. About 8 minutes.

Royal Icing

3 egg whites, at room temerature

1/2 teaspoon cream of tartar

2 cups icing sugar

few drops of flavoring

• Beat everything together until Icing stands in stiff peaks. DO NOT UNDERBEAT! 
• Keep icing covered with damp cloth.
• Keep leftovers in fridge, covered with damp cloth and in a airtight container.

Preheat oven to 350 degrees F