4 cups all-purpose flour (more or less)
1 cup cake flour
2 1/2 to 3 tsp. ginger
1 1/4 teaspoons cinnamon
1 tsp. ground cloves
1/2 tsp. vanilla
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter
2 tablespoons butter flavored Crisco
1 cup plus 1 tbsp. granulated sugar
1/4 tsp. mace
1/4 tsp. nutmeg
1 large egg
3/4 cup molasses
1/4 cup corn syrup
2 tablespoons white vinegar

Whisk together flour, spices, baking soda and salt and set aside.

Beat slightly softened butter and Crisco with sugar until light; add egg and beat on medium speed until light and fluffy, stopping to scrape down the sides of bowl often.

In a 1 cup liquid measure, add 1/4 cup corn syrup to cup, then fill to the 1 cup measure with molasses; add to butter mixture. Stir in vinegar and vanilla, mixing well.

On lowest speed of mixer, beat in half of the flour/spice mixture.

Using a wooden spoon, stir in remaining dry ingredients gradually until well combined.

Turn dough out onto a lightly floured work surface and divide into 2 or 3 portions; press each into a round, flattened disk and wrap well. Refrigerate for 3 or 4 hours or overnight. Dough is ready to be rolled when it is firm enough to roll without sticking to work surface. Adjust consistency by adding a little extra flour if needed, or a small amount of oil if dough is too dry.

Roll dough to 1/8-inch thickness and cut into shapes with flour-dusted cookie cutters. Dough may be rolled between two sheets of wax or parchment paper, if desired.

Spray a spatula with non-stick spray or wipe with cake release. Carefully lift cookie with cutter still in place so that cookie maintains its shape; transfer to parchment lined baking sheet, leaving 1 inch space between cookies.

Bake in a preheated 375°F oven for 8-10 minutes (2-3 inch cookies) or longer for larger cookies, or until cookies are lightly browned around bottom outer edges. Large cookies can take up to 15-20 minutes while smaller, thin cookies may bake in just a few minutes. Baking time depends upon size and thickness of cookies, so watch carefully. Do not mix different cookie sizes on the same cookie sheet.

When cookies are done, remove from baking sheet after cooling for 2 minutes; transfer to wire rack to cool completely. Frost with Royal Icing.

This dough may be wrapped tightly and frozen for up to 1 month.

Baked cookies keep in an airtight container for 1 or 2 weeks, but are best eaten within a few days.

In measuring the ginger, be sure that the ginger you use is fresh; if your ginger is more than 6 months old use the larger amount of ginger called for, if desired. Fresh ginger may be used by drying knobs of thinly sliced ginger for several days, then grating it finely using a Microplane grater.

Submitted by: CM