GINGERBREAD COOKIES

--Glenda Bingham

½ cup shortening
½ cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup molasses
1 egg
1 tablespoon vinegar
2 ½ cups all-purpose flour

In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl. Beat in molasses, egg, and vinegar till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or till easy to handle. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thick. Using a 2 ½ inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet. Bake in a 375 degree over for 5 to 6 minutes or till edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.