Gingerbread Cookies
¾ cups Shortening
1 cup Sugar
¼ cups Molasses
1 whole Egg
2 cups Flour
2 teaspoons Baking Soda
¼ teaspoons Salt
1-½ teaspoon Ground Ginger
1 teaspoon Cinnamon
Preparation Instructions
Combine shortening, sugar, molasses, and egg and mix until smooth and fluffy. In a separate bowl combine remaining ingredients. Add to the molasses mixture and beat until smooth. Cover bowl and chill in the refrigerator for 1 hour.
Roll into balls and flatten slightly on a lightly greased cookie sheet. Dust lightly with sugar, if desired.
OR
Let dough chill overnight or at least an hour. Roll dough out on a lightly floured surface to 1/4- 1/3 inch thickness and have fun with lightly floured cookie cutters.
Bake at 350 degrees for 6- 8 minutes. Keep a close eye on them, you don’t want them to over bake!
Roll into balls and flatten slightly on a lightly greased cookie sheet. Dust lightly with sugar, if desired.
OR
Let dough chill overnight or at least an hour. Roll dough out on a lightly floured surface to 1/4- 1/3 inch thickness and have fun with lightly floured cookie cutters.
Bake at 350 degrees for 6- 8 minutes. Keep a close eye on them, you don’t want them to over bake!
