• 2 cups all-purpose flour
• 1/2 cup sugar
• 3/4 cup shortening
• 2 tablespoons water (2 to 3 tablespoons)
• 3 tablespoons butter or margarine — softened
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons very finely chopped nuts
• Sugar

Heat oven to 375º. Mix flour and 1/2 cup sugar in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Add water, 1 tablespoon at a time, tossing with fork until mixture almost cleans side of bowl.

Roll dough into rectangle, 15 × 10 inches, on lightly floured cloth-covered surface. Spread butter over dough. Mix 2 tablespoons sugar and the cinnamon; sprinkle evenly over butter. Sprinkle nuts evenly over sugar mixture. Roll up tightly, beginning at 15-inch side. Pinch edge of dough to seal.

Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with sugar. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack.

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• 1 1/2 cups sugar
• 1 1/2 cups shortening
• 3/4 cup molasses
• 4 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon ground ginger
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cloves
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 cups finely chopped almonds

Preparation:

Beat sugar, shortening and molasses in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except almonds. Stir in almonds. Divide dough in half. Shape each half into roll, about 2 inches in diameter. Wrap and refrigerate at least 3 hours.

Heat oven to 350º. Cut dough into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake about 9 minutes or until almost no indentation remains when touched lightly in center. Cool 2 minutes; remove from cookie sheet to wire rack.

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1. Moravian Ginger Cookies Recipe
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3. Gingerbread Cookies

• 1 (14 1/2 ounce) package gingerbread cake and cookie mix
• 1/3 cup lukewarm water
• About 18 wooden sticks with rounded ends
• Sugar
• Easy Pink Frosting — (recipe follows)
• Candy-coated chocolate candies, candy corn, licorice or gumdrops, if desired

EASY PINK FROSTING

• 1 cup vanilla ready-to-spread frosting
• 2 drops red food color

Mix gingerbread mix (dry) and water in large bowl with spoon. Cover dough with plastic wrap and refrigerate about 15 minutes or until slightly firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden stick into side of each ball until tip of stick is in center of ball. Place balls about 2 inches apart on ungreased cookie sheet.

Press bottom of glass into dough to grease, then dip into sugar; press on balls to flatten slightly. Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet with spatula to wire rack. Cool completely. Spread Easy Pink Frosting over each cookie with knife, then immediately top with candies to make a face design or decorate as desired.

EASY PINK FROSTING:

Mix ingredients until pink and smooth.

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• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1/4 cup unsulfured molasses
• 2-1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoon baking soda
• extra granulated sugar

1. Preheat oven to 350 F.
2. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined.
3. Add the remaining ingredients and mix until well combined.
4. Roll dough into 1-inch balls and roll in the extra granulated sugar.
5. Place balls on ungreased baking sheet.
6. Bake for 5 – 7 minutes until barely turning brown.
7. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

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3. Moravian Ginger Cookies Recipe

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 1/2 cups sugar
• 1 cup butter, softened
• 1/2 teaspoon rum extract
• 1/2 teaspoon brandy extract
• 2 eggs
• 1 teaspoon nutmeg
• 1/4 cup colored (or plain) sugar

Heat oven to 400°F. In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scaping bowl often, until well mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. A great Christmas Cookie recipe.

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