Moravian Ginger Cookies II

⅓ cup molasses

¼ cup shortening

2 tablespoons packed brown sugar

1 ¼ cups all-purpose flour

¼ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

1 pinch ground nutmeg

1 dash ground allspice

1 cup confectioners sugar

½ teaspoon vanilla extract

1 ½ tablespoons half-and-half cream

Mix molasses, shortening and brown sugar in a large bowl. Stir in flour, salt, baking soda, baking powder, and spices. Cover and refrigerate about 4 hours or until firm.

Preheat oven to 375 degrees F (190 degrees C).

Roll half of the dough at a time to 1/8 inch thickness or paper-thin on a floured cloth-covered surface. Cut into 3 inch rounds with floured cutter.

Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8 inch thick cookies about 8 minutes; paper-thin cookies about 5 minutes or until light brown. Immediately remove from cookie sheet. Cool completely.

To Make Frosting: Mix 1 cup confectioners sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons half-and-half until of spreading consistency. Spread frosting on cooled cookies.