Gingerbread Cookies

KIMBERLY’S COOKIES

Makes: about 5 dozen Hands-on time: 2 hrs. Total time: 7 hrs.

2/3 cup butter-flavored shortening

2/3 cup sugar

½ cup firmly packed light brown sugar

½ cup molasses

½ cup cold coffee

4 cups all-purpose flour

1½ tsp. ground ginger

1 tsp. baking soda

½ tsp. salt

½ tsp. ground allspice

½ tsp. ground cinnamon

1. Beat shortening and sugars at medium speed with an electric mixer until fluffy.

2. Combine molasses and coffee; set aside.

3. Sift together flour and next 5 ingredients; add to butter mixture alternately with coffee mixture. Begin and end with flour mixture. Divide dough into fourths; wrap each in plastic wrap. Chill 4 hours.

4. Preheat oven to 400. Roll out each dough portion to ¼-in. thickness on a lightly floured surface. Cut into shapes with 3- to 4-in. cookie cutters. Place cookies 2 inches apart on parchment paper-lined baking sheets. Bake 8 minutes. Cool 2 minutes; transfer to wire racks to cool completely.