| Gingerbread
Dough (for Gingerbread houses or cookies) 
1 cup Shortening
1 cup White Sugar
3/4 cup Fancy Molasses
1/2 cup Cooking Molasses
2 Eggs, slightly beaten
5 1/2 cups Flour
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1 tsp. Baking Soda
1 tsp. Salt
2 tsp. Ginger
1 tsp. Cinnamon
1 tsp. Cloves
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Cream shortening, sugar,
molasses and eggs.
Mix dry ingredients together then
slowly add molasses mixture. Mix well.
Divide dough in 4. Wrap in plastic wrap
and refrigerate 2hour. (Can store up to 1 week)
Roll dough between wax paper (1 1/4 at
a time).
Remove top paper and cut out patterns.
Freeze pieces until hard.
Place pieces on greased baking sheets.
Bake at 325°F for 12-15 minutes. (firm
to touch).
Remove to racks and cool.
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