Our Best Gingerbread

• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 c. shortening
• 1/2 c. sugar
• 1 egg
• 1 c. hot water
• 1 c. molasses
• 1 tsp. ginger

1. Sift flour, soda, ginger, cinnamon and salt onto waxed paper. Cream shortening with sugar until fluffy in a large bowl.
2. Beat in molasses and egg.
3. Stir in flour mixture, 1/2 at a time, just until blended.
4. Beat in hot water until smooth.
5. Pour into a well greased baking pan, 13 x 9 x 2-inch.
6. Bake in a 350u0b0 oven for 30 minutes or until center springs back when lightly pressed with fingertips.
7. Leave in pan to cool on a wire rack or let cool 10 minutes; then loosen around edges with a knife and turn out onto rack.
8. Cut into big squares.
9. Serve warm or cold, plain or with a topper of your choice.

ground cinnamon, salt, shortening, sugar, egg, water, molasses, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051756 (may not work)