Gingerbread Cookies

2/3 c shortening

1 c sugar

1 egg

1/4 c light molasses

2 c all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

In a mixing bowl, cream the shortening, sugar, egg and molasses. Sift together the dry ingredients; beat into the creamed mixture. Add additional flour if necessary. On a lightly floured pastry cloth, roll dough to 1/2-in. thickness. Cut with a decorative 2 1/2-in. cookie cutter dipped in flour. Place on greased cookie sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Cool on wire racks. 

Yield: about 3 1/2 dozen.