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2 1/2 c. flour
1 tsp. powder ginger
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
1/2 c. shortening
1/2 c. sugar
1 egg
1/2 c. molasses
1 Tbsp. white distilled

Preheat oven to 375 degrees. Mix shortening and sugar; then
add egg, molasses and vinegar. Beat well. Add remaining
ingredients. Cover and chill for 4 hours. Divide dough into 4
parts. While you use 1/4, keep the rest in the refrigerator.
Roll dough on a lightly floured surface to 1/8-inch. Lightly
flour your cookie cutter and cut out cookies. Place them on a
greased cookie sheet leaving 1-inch space between them. You
may decorate with M&M's, walnuts or raisins. Bake 6 to 7
minutes. Cool. Use sugar icing to decorate.

Sugar Icing:
3/4 c. sifted confectioners
2 to 3 Tbsp. milk
1/4 tsp. vanilla
Beat all ingredients until smooth. If you want differ-
ent colors, separate into small bowls and add a different color
to each. Mix well. Spread on gingerbread cookies.

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