Perfect Gingerbread Cookies

• 3/4 cups Shortening
• 1 cup Sugar
• 1/4 cups Molasses
• 1 whole Egg
• 2 cups Flour
• 2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Ground Ginger
• 1 teaspoon Cinnamon

1. Combine shortening, sugar, molasses, and egg and mix until smooth and fluffy. In a separate bowl combine remaining ingredients. Add to the molasses mixture and beat until smooth. Cover bowl and chill in the refrigerator for 1 hour.
2. Roll into balls and flatten slightly on a lightly greased cookie sheet. Dust lightly with sugar, if desired.
3. OR
4. Roll dough out on a lightly floured surface to 1/4- 1/3 inch thickness and have fun with lightly floured cookie cutters.
5. Bake at 350 degrees for 6- 8 minutes. Keep a close eye on them, you don't want them to over bake!
6. ETA: If you want to use cookie-cutters on this dough chill it for at least one hour before rolling it out on a floured surface. This should make it easier to work with. I completely forgot to put this in my original directions because, well, I'm lazy and usually just plop globs of dough on the cookie sheet

shortening, sugar, ubc, egg, flour, baking soda, ubc, ground ginger, cinnamon

Taken from tastykitchen.com/recipes/desserts/perfect-gingerbread-cookies/ (may not work)