Gingerbread Stars

In large bowl, break up cookie dough; stir in molasses. Add flour, cinnamon, ginger, allspice and cloves; mix thoroughly with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough in half; shape into 2 disks. Wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.

Heat oven to 350°F. On floured surface, using rolling pin, roll 1 dough disk 1/4 inch thick, adding additional flour as needed to prevent sticking. With floured 3-inch star-shaped cookie cutter, cut out stars. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.

Bake 8 to 10 minutes or until set and light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

In small microwavable bowl, microwave baking chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper or parchment-lined cookie sheet. Let stand about 30 minutes or until coating is set.