-
1
Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt. Add to processor and blend just until combined.
-
2
Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.
-
3
Preheat oven to 325u00b0F with rack in middle. Line 2 large baking sheets with parchment paper.
-
4
Roll out 1 piece of dough on a floured pastry cloth using floured sleeve-covered rolling pin until very thin (less than 1/16 inch thick), about a 15-inch square. Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.
-
5
Bake cookies, 1 sheet at a time, 10 minutes. Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.
-
6
Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
-
7
Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.
-
8
Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.
