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1
In a 5 qt.
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2
pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
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3
Remove from heat; add cinnamon, baking soda and salt.
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4
Stir in flour, 1 cup at a time, until dough can be formed into a ball.
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5
Using remaining flour, lightly flour a wooden board.
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6
Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
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7
Form into a log.
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8
Cut into 5 equal pieces; wrap in plastic wrap.
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9
Cut patterns out of paper or cardboard.
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10
Line a baking sheet with foil andlightly grease the foil.
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11
Lay a damp towel on counter; place prepared pan on towel (to prevent slipping).
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12
Unwrap one portion of dough.
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13
Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2 rectangle about 1/4 inch thick.
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14
Position patterns at least 1/2 inch apart on dough as shown.
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15
Cut around patters with a sharp knife or pizza cutter; remove patterns.
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16
Remove dough scraps; cover and save to re-roll if needed.
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17
Bake at 375F for 10-14 minutes or until cookie springs back when lightly touched.
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18
Remove from oven; immediately replace patterns on dough.
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19
Cut around the edges to trim off excess cookie.
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20
Cool 3-4 minutes or until cookies begin to firm up.
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21
Carefully remove to a wire rack; cool.
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22
Repeat with remaining dough and patterns.
