Gingerbread Animal Cookies
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Cream shortening and sugar, add molasses and water.
Combine remaining ingredients, add to creamed mixture.
Cover and refrigerate dough several hours.
Working with one-fourth of dough at a time (store remainder in refrigerator), roll dough to 1/4-inch thickness on a floured surface.
Cut dough with assorted (2- to 3-inch) cookie cutters, and place on ungreased cookie sheets.
Bake at 375Â° for 8 to 9 minutes.
Cool 2 minutes.
Remove to wire racks, cool.
Repeat procedure with remaining dough.