Gingerbread Cookie Dough

1. 1

   On waxed paper, combine flour, cinnamon, ginger, cloves and salt.

2. 2

   In large bowl, with electric mixer, beat shortening and sugar until light and fluffy.

3. 3

   Beat in molasses and egg.

4. 4

   Stir in flour mixture to make a stiff dough.

5. 5

   Divide dough into thirds; wrap with plastic wrap.

6. 6

   Refrigerate at least 1 hour or up to 3 days before using.

* Per serving · 4 servings · Values may vary.

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