Crisp Gingerbread Cutouts

• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• Raisins, halved
• Red-hot candies

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. gingerbread boy cookie cutter and place on greased
3. . Add raisins for eyes and red-hots for buttons. Bake at 350u0b0 for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.

shortening, sugar, molasses, egg, flour, ground cinnamon, baking powder, ground ginger, ground cloves, salt, baking soda, ground nutmeg, raisins, redhot candies

Taken from www.tasteofhome.com/recipes/crisp-gingerbread-cutouts/ (may not work)