Snappy Gingerbread Cookies

Ingredients 
  • 1/2 cup shortening 
  • 1/2 cup sugar
  • 1/2 cup molasses 
  • 1 large egg 
  • 2-1/4 cups all-purpose flour (150g)
  • 1-1/2 teaspoons ground cinnamon 
  • 1 teaspoon baking powder 
  • 1 teaspoon ground ginger 
  • 1 teaspoon ground cloves 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon ground nutmeg 


 Directions 

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). 
Cover and refrigerate for 1 hour or until easy to handle. Overnight works well. 
2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut out and space on parchment  papered baking sheets. 
3. Bake at 350° for 8-10 minutes or until the edges are lightly browned*. Remove to wire racks to cool. 

*I wanted mine extra crispy so I did 375 for 12 mins. Probably overkill.