1 1/2 cups dark molasses
1 cup packed DOMINO brown sugar
2/3 cup cold water
1/3 cup CRISCO shortening
7 cups all-purpose PILLSBURY Flour
2 tsps baking soda
1 tsp salt
1 tsp ground McCORMICKS allspice
2 tsp ground McCORMICKS ginger
1 tsp ground McCORMICKS cloves
1 tsp ground McCORMICKS cinnamon
2 tubs BETTY CROCKER white icing
Prepartion/Baking Directions
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients except frosting. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10-12 minutes; cool.
Divide both tubs of icing into several small bowls (depends on how many colors of icing you will be using). In each bowl, mix in 2-3 drops of food color with the white icing and blend thoroughly. Fill decorators' tube (bag) with one color at a time and decorate each gingerbread person. Makes about 2 1/2 dozen cookies.
Musubi is dedicated to Marvin and his family...Aloha
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