Directions

For the Cookies:

1. Using a stand mixer with a paddle attachment, cream together the shortening and dark brown sugar on medium speed for 2 minutes or until creamy and smooth.
2. Add the dark corn syrup and egg and mix thoroughly, scraping the sides and bottom of the bowl.
3. Add the flour, baking soda and spices.
4. Wrap the dough in plastic and allow to chill in the refrigerator for at least 3 hours.
5. Roll the dough to ¼" thickness on a floured surface and cut into desired shapes with cookie cutters.
6. Transfer the cookies to a parchment lined baking sheet leaving a ½" space between the cookies.
7. Bake at 350°F for 9–11 minutes, depending on the size of your cookie cutters.
8. Remove pan from the oven. Allow to cool for 5–10 minutes on the pan. Transfer cookies to a cooling rack.
9. Allow to fully cool and decorate with icing.
10. Allow icing to harden and set 3–4 hours before transferring to an airtight container for storage. Store for up to 7 days.

For the Icing:

1. In a medium bowl whisk together the powdered sugar, vanilla extract, corn syrup, water and salt until smooth.