4 1/2 c. all-purpose flour
1/2 tsp. cloves
1/4 tsp. ginger
1/2 c. vegetable shortening
1 c. brown sugar
1/4 tsp. baking soda
1/2 c. cider vinegar
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. (1 stick) butter
1 c. molasses

Combine flour, sugar, cinnamon, cloves, baking soda, salt and ginger in a large bowl. With pastry blender, cut in butter and shortening until mixture resembles fine crumbs. Add molasses and vinegar, mixing thoroughly. Divide dough into quarters and flatten into disks; wrap and refrigerate 4 hours or up to 3 days.

Heat oven to 350°F. Grease cookie sheets. On a lightly floured surface with floured rolling pin, roll dough 1/8-inch thick. Cut out shapes with 2-inch cookie cutters; transfer to cookie sheets. Bake for 7-10 minutes, until lightly browned. Cool on wire racks. Decorate as desired.

Makes 12 dozen cookies.

Submitted by: Sharon Parsons