• In a medium bowl and using an electric mixer at medium-high
speed, combine the shortening and sugar, and beat until light
and fluffy, about 5 minutes. Add the egg, molasses, and vanilla
extract, beating until well combined. Set aside.
• In a medium bowl, sift together the flour, ginger, five-spice powder,
baking soda, salt and nutmeg.
• Gradually add flour mixture to shortening mixture, beating until
just combined. Divide dough in half. Wrap each half in plastic
wrap. Refrigerate for at least 2 hours, and up to overnight.
• Preheat oven to 350˚. Line 2 baking sheets with parchment paper. Set aside.
• Remove half of dough from refrigerator. On a lightly floured surface, roll dough to 1/8-inch thickness. Using a
3 1/2-inch puzzle-piece cutter, cut cookies, rerolling dough no more than twice. Using a spatula, carefully move
cookies to prepared baking sheets, spacing approximately 1 inch apart. Repeat with remaining dough.
• Bake for 10 minutes, or until edges are just beginning to brown. Remove from oven, and cool on baking
sheets for 10 minutes. Transfer to wire racks to cool completely.
• Using a small paintbrush, coat cookies with half of Royal Icing. Place remaining icing in a pastry bag fitted
with a small round tip. Pipe details onto cookies.
• Sprinkle with pearlized sugar, and spray with edible lustre spray, if desired. Set aside to dry for 1 hour before
Note: For testing purposes, we used a 3 1/2-inch puzzle-piece cookie cutter from fancyflours.com.
*For testing purposes, we used Wilton Pearlized Sugar, which can be purchased at craft stores or at wilton.com and PME Arts and Crafts Edible Lustre Spray in bronze, pearl, and pink, which can be purchased