Dark Dough (gingerbread)

[Grampa & Gramma]

1 egg
1/3 cup brown sugar
2/3 cup molasses
1/3 cup shortening, melted (we use Crisco)
2 3/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger

Beat egg well. Blend into brown sugar, molasses, and melted shortening.
Sift flour once before measuring.
Then sift flour, soda, salt, cinnamon, and ginger together and
stir into the molasses mixture.
Mix well and set in refigeratorto chill for 1 hour or more.
Roll dough about 1/4 inch thick on a cloth covered board well dusted with flour,
using flour rubbed into a cloth on the rolling pin to keep dough from sticking.
The different cut outs look more attractive when thick and puffy.
Cut into desired shapes.
Bake 10 minutes in a quick to moderate oven (375 degrees F)
Decorate with Becky's icing (white).

[Michael]

:AGG: Pro tip: Remove the cookies from the pan right out of the oven, before they cool off, otherwise they might stick.

[Michael]

Decorating cookies!