Lemon-Molasses Cookies

1. 1

   Stir together flour, ginger, baking soda and salt; set aside.

2. 2

   In a large bowl, cream shortening and sugar until fluffy.

3. 3

   Add molasses, egg, and extract; beat well.

4. 4

   Stir in flour mixture until well blended.

5. 5

   Wrap airtight.

6. 6

   Chill overnight or at least 2 hours until firm enough to roll.

7. 7

   Cut dough in thirds; roll out each third (keeping remainder in refrigerator) on lightly floured pastry cloth or other surface about 1/8-inch thick.

8. 8

   Cut into shapes with cookie cutters.

9. 9

   With spatula, transfer to lightly greased baking sheet, keeping cookies 1/4-inch apart.

10. 10

    Repeat with remainder of dough and scraps.

11. 11

    Bake in preheated 375 F oven for 6-7 minutes or until light brown.

12. 12

    Remove to racks to cool.

13. 13

    Frost when cool.

14. 14

    Store airtight in cool place.

15. 15

    (Can be used for Christmas ornaments by making a small hole near the top of each cookie with a toothpick before baking.).

* Per serving · 4 servings · Values may vary.

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