1 roll (18 oz) Pillsbury® refrigerated gingerbread cookies
1/2 to 3/4 cup all-purpose flour
1 cup white vanilla baking chips
2 tablespoons shortening

Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
2. Sprinkle about 1/4 cup of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
3. With floured 3-inch star-shaped cookie cutter, cut out dough stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
4. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to wire racks. Cool completely, about 15 minutes.
5. In 1-quart saucepan, heat baking chips and shortening over low heat about 4 minutes, stirring occasionally, until chips are melted and smooth. Remove from heat. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper-lined cookie sheet; refrigerate until vanilla coating is set, about 30 minutes.