Bunny Cookies

3 cups all purpose flour
2 tsp baking soda
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup solid vegetable shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1 1/2 tsp cider vinegar

STEP 1

1. Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper.

STEP 2

1. Beat together shortening, sugar and egg in a large bowl with electric mixer until fluffy, for
    about 3 minutes.
2. Beat in the molasses and cider vinegar.
3. Stir in flour mixture until blended and smooth.
4. Gather dough into ball; wrap and chill for several hours.

STEP 3

1. Preheat oven to 375 degrees.
2. Divide dough in half.
3. Roll out half of the dough onto lightly floured surface to  1/8 inch  thicknes
4. Keep remainder of dough refrigerated while working with first half.

STEP 4

1. To use a bunny pattern, draw a pattern onto a piece of cardboard.
2. Make sure ears are attached to the head.
3. Cut out pattern.
4. Place pattern on dough and trace with a toothpick.
5. Cut out cookies.
6. Place 1 inch apart on lightly greased baking sheets.
7. Reroll scraps, using up all the dough.
8. Repeat with remaining dough.

STEP 5

1. Bake in preheated 375 degree oven for 5 to 7 minutes or until firm.
2. Transfer to wire rack to cool completely.
3. Decorate with decorator icing, tinting portions if you desire.
4. Cookies can be stored in air tight container for up to 2 weeks.

ICING:

1. Prepare one recipe Royal icing, using packaged meringue powder, following the directions
    on the package.
2. Dried meringue powder