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Gingerbread Cookies
| Ingredients | |||
| 1/2 | cup | vegetable shortening | |
| 1/3 | cup | light brown sugar, packed | |
| 1/4 | cup | dark molasses | |
| 1 | each | egg white | |
| 1/2 | teaspoon | vanilla | |
| 1 1/2 | cup | flour, all-purpose | |
| 1/2 | teaspoon | baking soda | |
| 1/4 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | cinnamon, ground | |
| 1/2 | teaspoon | ginger, ground | |
Directions: | |||
| Beat shortening, brown sugar, molasses, egg white and vanilla in large bowl at high speed of electric mixer until smooth. Combine flour, baking soda, baking powder, salt and spices in small bowl. Add to shortening mixture; mix well. Cover; refrigerate until firm, about 8 hours or overnight. Preheat oven to 350 F. Grease cookie sheets. Rool out dough on lightly floured surface to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place on prepared cookie sheets. Bake 6-8 minutes or until edges begin to brown. Remove to wire racks; cool completely. Decorate as desired. Makes about 2 1/2 dozen cookies. | |||
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