Gingerbread Mix and Cookies

FOR THE MIX:
Whisk the dry ingredients together in a very large bowl. Add shortening and blend with your hands or a pastry blender. Mix should look similar to cornmeal. Store in airtight container(s). It will stay good for 3 months.

FOR THE COOKIES:
Preheat oven to 350 degrees. In a bowl, mix all of the cookie ingredients together with a fork as much as you can, then use your hands. Knead the dough until it forms a soft, smooth ball. Roll out on a lightly floured surface, cut into desired shapes. Bake on parchment paper-covered cookie sheets for 8 minutes for a deliciously soft cookie, or continue baking for a minute or two for more of a crunch. Remove to a wire rack to cool. Eat plain or add glaze.

FOR THE ALMOND GLAZE:
Whisk ingredients together until smooth. Brush over cookies with a pastry brush or drizzle back and forth with a spoon.

Enjoy!