Ingredients
1 cup butter, softened1 cup sugar1-1/2 teaspoons vanilla extract2 large eggs3-1/2 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon ground clovesFROSTING:9 cups confectioners’ sugar3/4 cup shortening1/2 cup lemon juice4 to 6 tablespoons waterCoarse sugar, optional
Preparation
In a large bowl, beat butter, sugar and vanilla until blended. Beat in eggs, one at a time. In another bowl, whisk flour, cinnamon, baking powder, salt, nutmeg and cloves; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. angel-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake 12-14 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely.
For frosting, in a large bowl, beat confectioners’ sugar, shortening, lemon juice and enough water to reach a spreading consistency. Spread or pipe over cookies; sprinkle with coarse sugar.
