1/2 c Vegetable shortening
1/3 c Packed light brown sugar
1/4 c Dark molasses
1 Egg white
1/2 ts Vanilla
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
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″ 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. Deocrate as desired.
Makes about 2 1/2 dozen cookies.
Yields
30 Servings
