2 3/4 cups all-purpose flour
1 tsp. ground ginger
3/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 cup solid shortening (I use Smart Balance Buttery Spread)
1/4 cup (1/2 stick) unsalted butter, at room temp.
1/2 cup sugar
1/2 cup molasses
1 large egg

In a bowl add flour, ginger, baking soda, cinnamon and cloves. Whisk together. Set aside.

In another bowl, beat shortening and butter until light. Add sugar and beat until fluffy. Beat in molasses and egg. Add dry ingredients, stir together until mixture forms dough - very soft.

Divide into thirds. Flatten into disks, wrap in Saran or plastic wrap. Refrigerate dough for 4 hours to 2 days before using.

When chilled sufficiently, place dough on non-stick cookie sheet and bake at 350°F for 8 to 12 minutes or until golden brown.

Submitted by: Linda G. Jehoich