Gingerbread cookies

From: Annemarie Spiller (Sunset Magazine Nov 1992)


Icing: :


Beat butter and sugar until light and fluffy. Beat in molasses. Combine remaining ingredients, gradually mix in until blended. Half dough; flatten into 1" thick rounds. Chill in plastic wrap, until firm (2 hours in 'fridge or 30 min in freezer). On lightly floured board roll dough to inch thickness. Cut with floured cookie cutter. Place 1" apart on ungreased cookie sheets. Chill and re-roll scraps. Bake 350 10-12 minutes, until edges are lightly browned. Cool 2 minutes, then transfer to wire rack to cool completely. About 3 dozen.

Icing: Beat powdered sugar, oil, water, vanilla and salt until smooth. Add water to thin. Decorate.