Monster Cutout Cookies

1. 1

   In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 1 hour.

2. 2

   On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 2 in. apart on greased

3. 3

   . Bake at 350u00b0 for 8-10 minutes or until edges are firm. Cool on wire racks.

4. 4

   For icing, in a large bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.)

5. 5

   Frost and decorate cookies as desired. For mummy bandages, use basket weave pastry tip #46. For small detailed decorations, use round pastry tip #1 or #2.

No additional tips available.