Glazed Ginger Cookies

2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger
1/2 cup shortening
1/2 cup light brown sugar, firmly packed
1 egg
1/2 cup light molasses
1 tablespoon vinegar
1/2 cup seedless raisins (optional)

Glaze:
2 cups sifted confectioners sugar
2-3 tablespoons milk

Sift flour with salt, baking powder, soda, cinnamon, cloves, and ginger; set aside. In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat shortening, sugar, and egg until light and fluffy. Stir in molasses, vinegar, and 1/2 cup water. Mixture will look curdled. Gradually stir in flour mixture until smooth. Stir in raisins. Refrigerate 30 minutes. Meanwhile, preheat oven to 375 degrees. Lightly grease cookie sheets. Drop by slightly rounded teaspoonfuls, 2 inches apart, onto cookie sheets. Bake 10-12 minutes or until set. Remove to wire rack; cool partially. Make glaze. In medium bowl, combine sugar and milk; stir until smooth. Spread top of cookies with glaze while still slightly warm. Decorate, if desired, with additional raisins. Makes about 4 dozen cookies.

Testing comment: It made the house smell like gingerbread. Tasted good. Could eat several in one sitting. Tastes like moist gingerbread.

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The secret to happiness is not in doing
What one likes to do, but in
Liking what one has to do.
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(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 104)