Moravian Crisps with Royal Icing

Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt.

Add to processor and blend just until combined.

Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.

Preheat oven to 325°F with rack in middle. Line 2 large baking sheets with parchment paper.

Roll out 1 piece of dough on a floured pastry cloth using floured sleeve-covered rolling pin until very thin (less than 1/16 inch thick), about a 15-inch square.

Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.

Bake cookies, 1 sheet at a time, 10 minutes.

Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn’t crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.

Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.

Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.

Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.

•Dough can be chilled up to 2 weeks. •Cookies (without icing) keep in an airtight container at room temperature 1 month. •Icing can be made 1 day ahead and chilled, its surface covered with a damp paper towel and bowl covered with plastic wrap. Beat with mixer 1 to 2 minutes before using.