| 1 | Recipe by: jo anne merrill preparation time: 1:30 Sift together the flour, cinnamon, ginger, baking soda and salt. |
| 2 | Set aside. |
| 3 | Place shortening, sugar and eggs in a large mixing bowl. |
| 4 | Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. |
| 5 | Use low speed to beat in molasses and vinegar. |
| 6 | Cover tightly and refrigerate 1 hour or more. |
| 7 | Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. |
| 8 | Just before baking, make a face or design with raisins or small pieces of dates on each cookie. |
| 9 | Bake in preheated 375°F oven for 10-12 minutes or until set when lightly touched. |
| 10 | Remove from cookie sheets and place on wire racks to cool completely. |
| 11 | yield: about 40 large cookies. |
