INGREDIENTS

INSTRUCTIONS

Sift flour, ginger, baking soda, cinnamon and cloves into a medium bowl.
Using an electric mixer, beat shortening and butter in a large bowl until
light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry
ingredients. Using a spoon, stir until mixture forms dough (dough will be
very soft). Divide dough into thirds. Gather each third into a ball;
flatten into disks. Wrap each disk in plastic and refrigerate until firm,
about 4 hours. Can be prepared 2 days ahead. Keep refrigerated.
Preheat oven to 350. Generously flour work surface and rolling pin. Place 1
dough disk on work surface (keep remaining dough refrigerated). Press
rolling pin into dough serveral times to flatten slightly for easier
rolling. Roll out dough to 1/8" to 1/4" thickness, frequently lifting and
turning dough to prevent sticking. Use cookie cutters dipped in flour.
Transfer cookies to an ungreased nonstick baking sheet, spacing 1/2" apart.
Bake cookies for about 15 minutes or until done. Let cookies stand on sheet
for one minute before removing with a metal spatula. Transfer to racks to
cool completely.
Continue as above with 2 other disks. Reserve scraps all together and
combine. Flatten into a disk. Wrap with plastic and freeze for about 30
minutes or until firm. Repeat as above.
Decorate with Powdered Sugar Icing (See Citrus Sugar Cookie Recipe).
Posted to FOODWINE Digest 13 Dec 96
Recipe by: Laura Hunter
From:    Laura Hunter <LHunter722@AOL.COM>
Date:    Fri, 13 Dec 1996 15:19:34 -0500

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