Gingerbread Cookie Wreath

In a large bowl beat shortening and butter with a mixer on medium to high 30 seconds. Add next seven ingredients (through salt). Beat until combined, scraping bowl as needed. Beat in egg, molasses, and vinegar. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle.

Preheat oven to 375°F. Trace a 10-inch circle on two pieces of parchment paper; turn papers over onto two cookie sheets. On a lightly floured surface, roll one portion of dough to 1/4 inch thick. Using a 3- to 4-inch snowflake- or star-shape cutter, cut out dough. Arrange cutouts on one parchment-lined sheet, using circle as a guide and overlapping edges of cutouts slightly. Reroll scraps as needed. Repeat with remaining portion of dough to make a second wreath.

Bake 9 to 11 minutes or until edges are firm. Cool on cookie sheet. Decorate wreaths as desired with Royal Icing.