| 1 | In medium-size bowl, combine flour, cinnamon, ginger, cloves, and salt. |
| 2 | In large bowl, with electric mixer on medium speed, beat shortening and sugar until light and fluffy. |
| 3 | Beat in molasses and egg. |
| 4 | With mixer on low speed, beat in flour mixture to make a stiff dough. |
| 5 | Shape dough into 3 equal balls; wrap and set aside until ready to roll out. |
| 6 | Heat oven to 350°F. |
| 7 | Lightly grease and flour 2 baking sheets. |
| 8 | Between 2 pieces of floured waxed paper, roll out one ball of dough to about ?inch thickness. |
| 9 | Remove top piece of paper. |
| 10 | With 3 inch heart-shaped cookie cutter, cut out as many hearts as possible and place about ?inch apart on prepared baking sheets. |
| 11 | Press together dough trimmings and reroll to cut out more hearts. |
| 12 | If making cookies for ornaments, pierce a small hole with a drinking straw about ?inch from center top of each cookie. |
| 13 | Bake gingerbread hearts 12 to 15 minutes or until firm and golden brown. |
| 14 | While still warm, check holes and reopen, if necessary. |
| 15 | Cool gingerbread on wire racks. |
| 16 | Repeat rolling, cutting, and baking until all dough has been used. |
| 17 | If desired, thread an 8-inch piece of ribbon through the hole of each and tie. |
| 18 | Hang cookie hearts on tree, or store in airtight containers to serve later. |
| 19 | country living holidays/1994 scanned & edited by di pahl & |
