Gingerbread Cookies

Mix together shortening, flour, and molasses in a stand mixer until thoroughly combined.

Stir in flour, soda, salt, and water a little bit at a time while the mixer is on low. Scrape the sides to ensure everything is combined.

Fold in allspice, ginger, cinnamon, and cloves, and mix until combined. Try not to overwork the dough.

Chill dough for 30 mins.

Heavily flour a large work surface, rolling pin, and your hands. Roll out dough to ~ 1/2" thickness.

Cut with your favorite cookie cutter, and place on a greased baking sheet.

Bake for approx. 15 mins, or until no imprint remains when lightly touched.

While cookies are cooling, combine powdered sugar, lemon juice, and lemon zest in a large mixing bowl.

Separate portions of icing into smaller bowls, and mix in food coloring to create different colored icing.

Once cookies are cooled, liberally glaze cookies with your icing. Allow to set for 1 hour before eating.