1 c. shortening
1 c. sugar
1 egg
1 c. molasses
2 tbsp. vinegar
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ginger
5 c. flour
1 tsp. cinnamon
1 tsp. cloves

Thoroughly cream shortening with sugar. Stir in egg, molasses and vinegar; beat well. Stir together dry ingredients; stir into molasses mixture. Chill at least 3 hours.

On lightly floured surface, roll dough to 1/8 inch thickness. Cut with a gingerbread boy cutter. Place 1 inch apart on greased cookie sheet. Use red cinnamon candies for face and buttons. Bake at 375 degrees for 5-6 minutes. Cool slightly; remove and cool on rack. Makes 5 dozen cookies.