| 1 | On waxed paper, combine flour, cinnamon, ginger, cloves, and salt. |
| 2 | In large bowl, with electric mixer, beat shortening and sugar until light and fluffy. |
| 3 | Beat in molasses and egg. |
| 4 | Stir in flour mixture to make a stiff dough. |
| 5 | Divide dough into thirds; wrap with plastic wrap. |
| 6 | Refrigerate at least 1 hour or up to 3 days before using. |
| 7 | Heat oven to 350°F. |
| 8 | For cut-out cookies, cover 2 or 3 large baking sheets with aluminum foil or baking parchment paper. |
| 9 | If making cookie molds, prepare molds following manufacturer"s directions. |
| 10 | For cut cookies, on prepared sheet, roll out cookie dough, one third at a time, to a 14 by 11-inch rectangle, about 1/8-inch thick. |
| 11 | Using patterns as a guide or cookie cutters, cut out as many pieces as possible, leaving ?inch between pieces. |
| 12 | Lift off dough trimmings and reserve to roll out later. |
| 13 | If hanging cookies, make holes in cookies using a straw or skewer. |
| 14 | For molded cookies, take a piece of dough and press it firmly and evenly into prepared mold. |
| 15 | Using rolling pin, roll over dough to fill mold evenly. |
| 16 | Using a sawing motion with a sharp knife, trim the back of cookie so it is flush with the mold. |
| 17 | Unmold cookie mold onto prepared sheet following manufacturer"s directions. |
| 18 | Bake small gingerbread pieces 8 to 10 minutes, 12 to 15 minutes for larger pieces, or 15 to 20 minutes for the molds. |
| 19 | Cookies should be firm and golden brown. |
| 20 | Transfer cookies to wire racks; cool completely before decorating. |
| 21 | Store cookies in airtight containers. |
| 22 | makes three 14 by 11-inch rectangles of gingerbread or about sixty-six (3-inch) cookies. |
| 23 | country living holidays/92 scanned & fixed by di pahl & |
