All Year Long Gingerbread Cookies

375 degrees F/ 180 degrees C for 5-6 min

So good, we eat these all-year long!

1 1/2 teaspoons baking soda

5 cups of all purpose flour

3 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon salt

1 cup butter

1 cup granulated sugar

1 cup molasses

2 Tblsp vinegar

1 egg


Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt. In a large mixing bowl, beat the shortening until it is soft and smooth. Add the sugar and beat until the mixture is fluffy. Add the egg, molasses and vinegar. Beat well. Add the flour mixture, 1/2 cup at a time, beating well after each addition. When the dough is smooth chill in refrigerator for at least 3 hours. (I am always in too much of a hurry to do this part and it still turns out fine.)

Preheat oven to 375 F.  On a lightly floured surface, roll out the dough to a thickness of 1/8 inch for crispy cookies and 1/4 inch for chewy cookies. Cut the dough with cookie cutters. Place cookies on cookie sheets bake for 5-6 minutes or until cookies are lightly browned around edges.