• Add molasses and shortening to a saucepan. Heat on medium heat until it comes to a boil. Reduce heat to med-low and simmer 3 minutes. Remove from heat.
  
• In a mixing bowl, combine sugar, egg and vanilla with an electric mixer or Danish dough hook.
• Dissolve baking soda in hot water. Pour into sugar/egg mixture and stir.
• Add cinnamon, ginger, cloves and salt. Stir.
  
• Add hot molasses mixture and stir well.
  
• Beat in flour.
  
• Allow dough to cool completely. You can speed this up by placing the bowl of dough (covered in plastic wrap) in the refrigerator for 15 mintues.
• Roll dough out to 1/4-1/2" thick. Cut with cookie cutters.
  
• Bake cookies on an ungreased (or parchment paper lined) baking sheet at 375 degrees for 8-10 minutes. Let cookies cool a few minutes then transfer cookies to cool on wire rack.
  

Decorating Gingerbread Cookies

• Combine powdered sugar and water. Add 1/2 teaspoon more water at a time, if necessary until desired consistency has been achieved. I like mine on the thicker side, not runny.

  Fill a frosting bag with icing and a #5 frosting tip (or make a small slit in the corner to decorate without an icing tip) and outline cookies. Let sit for 5-10 minutes or until icing sets up.