4 c. sifted flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. shortening
1 c. sugar
1 c. molasses
2 eggs

Preheat oven to 350 degrees. Sift all dry ingredients. Cream shortening, add sugar gradually and beat until fluffy. Add molasses and eggs. Thoroughly mix in flour mixture. Chill until dough can be easily handled, 2 hours or more. Roll out small portion of dough 1/4 inch thick on lightly floured board or pastry cloth. Cut with gingerbread man cutter. Place on ungreased baking sheet. Bake at 350 degrees for 10 minutes for 8-inch cookies. Cool 10 minutes before removing from baking sheet.

ICING:

1 lb. confectioners' sugar
Sm. amount milk
3-4 tbsp. Crisco
Pinch of salt
1 tsp. vanilla
Chocolate chips or raisins

Beat well until spreading consistency. Ice cookie using chocolate chips for eyes, nose and buttons. Yields: 30 medium cookies.