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" In large bowl, with electric mixer on medium speed, beat sugar, shortening, molasses, and water until well blended. Reduce mixer speed to low and gradually beat in flour, ginger, cinnamon, and salt; beat on low speed until mixed, scraping down side of bowl frequently. Shape dough into 3 balls, wrap, and set aside at room temperature 30 minutes. To cut out and bake cookies: Heat oven to 350 degrees F. Lightly grease 2 baking sheets. Cut 2 pieces of waxed paper the same size as the baking sheets. Lightly flour waxed paper and roll out one ball of dough between paper to 1/8-inch thickness. Remove top sheet of waxed paper. Using our 6-inch partridge cookie cutter, cut out as many partridges from dough as possible, leaving 1/2 inch between each shape. Remove all trimmings and press together. Invert waxed paper with partridges onto greased baking sheet and peel off waxed paper. Repeat with remaining balls of dough. Reroll trimmings between waxed paper and repeat cutting and inverting partridges to fill second baking sheet. If making cookies for ornaments, use a toothpick to pierce a small hole about 1/2 inch from the top center of each. Bake cookies 10 to 12 minutes or until edges start to brown. Cool 5 minutes on baking sheets, then remove to wire racks and cool completely before decorating. Repeat rolling, cutting, and baking with remaining balls of dough and trimmings. To decorate cookies, prepare Royal Icing (see Step 6). Divide icing among 4 small bowls or cups. Tint icing in one bowl pale yellow with yellow food coloring (see Note). Mix another bowl of icing with violet food coloring, another with mauve food coloring, and leave the remaining bowl of icing white. Spoon yellow and white icings into separate pastry bags fitted with small (#1) writing tips. Add a few drops water to violet and mauve icings until icings are slightly runny. With pastry brush, paint the front of some cookies with a thin coat of violet icing; paint the remaining cookies with mauve icing. (Be sure not to cover pierced hole.) When icings have dried, paint again. When dry, pipe decorative designs on front of cookies using white and yellow icings. To store cookies, place them in a single layer in airtight containers.Nutritional information is based on 1 cookie. Royal Icing Recipe: In large bowl, with electric mixer on low speed, beat two 1-pound packages confectioners&amp;#039; sugar, 6 large egg whites (if cookies are to be eaten, use meringue powder and follow package directions for Royal Icing; see Note), and 1 teaspoon cream of tartar until mixed. Increase speed to high and beat until very thick and fluffy -- about 6 minutes. Cover tightly with plastic wrap to prevent drying until ready to use. Makes 4 cups."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1540/christmas-partridge-cookies-3652/>