Gingerbread Cookies

By sianshan

Ingredients

• 2 3/4 cups flour
• 3/4 t baking soda
• 1 t ground ginger
• 1/2 t cinnamon
• 1/2 t cloves
• 1/4 cup solid veg shortening @ room temp
• 1/4 cup butter @ room temp
• 1/2 cup sugar
• 1/2 cup unsulfured (light) molasses
• 1 lg egg

Preparation

Step 1

Sift flour, baking soda and spices into med bowl. Using electric mixer, beat shortening and butter in lg bowl until light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingred. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hrs. Can be prepared 2 days ahead (keep refrigerated).

Preheat oven to 350F. Place dough between sheet of wax paper. Roll out to 1/8 to 1/4-inch thickness. Cut out shapes with cookie cutters.

Bake about 12-15 mins, or until cookies turn brown on edges. Let stand for 1 min, then move to cookie sheets to cool completely.