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Christmas Ginger Cookies
| Ingredients | |||
| 6 | cup | flour | |
| 1 | tablespoon | baking soda | |
| 1 | tablespoon | ginger | |
| 1 | teaspoon | clove | |
| 1 | teaspoon | cinnamon | |
| 1 | teaspoon | nutmeg | |
| 1/2 | teaspoon | salt | |
| 1 | cup | crisco | |
| 1 | cup | molasses | |
| 1 | cup | brown sugar | |
| 1/2 | cup | water | |
| 1 | each | egg | |
| 1 | teaspoon | vanilla | |
Directions: | |||
| Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until well blended. Gradually beat in flour mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1 inch thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week. Roll on lightly floured surface to 1/8 inch thick, cut with gingermen cutters and bake at 350 degrees for 10-12 minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely. Decorate with icing. | |||
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