• Mix shortening, sugar, and eggs together.  Mix in molasses until
  blended.  Add hot water, cocoa, and vanilla and stir until combined. 
• Mix the remaining dry ingredients together in a separate bowl, and slowly add to
  the molasses mixture.  The dough will become stiff but make certain all
  the dry ingredients are thoroughly blended together. Cover the bowl with
  plastic wrap and place in the refrigerator for a few hours. 
• Separate the dough into four balls and set three of the balls back in the bowl and in
  the refrigerator.  Preheat the oven to 350 degrees. 
• On a lightly floured surface, roll out the first ball with a rolling pin until it
  is about 3/4 inch thick. Using a donut cutter, cut the dough into rounds.  Using a smaller biscuit cutter or apple corer, cut out the center of each round, so the cookie dough resembles a donut.  Place the cookie rounds on a baking sheet lined with parchment and bake for 8-10 minutes.  Cool on a cooling rack.

Royal Icing

• Mix the sugar and butter together.  Add the salt and vanilla and blend. 
  Add the milk, starting with 2-3 Tbsp, and add more as needed to thin out the
  icing.  Be careful you do not thin it too much, but if you do, add a pinch
  more confectioners’ sugar.    Spread the icing over each cookie and
  allow to harden before eating.
• To make them extra festive, decorate the cookies with colored icing and sprinkles.
• 
  
  
•