Spicy Gingerbread 5 cups all purpose flour 2 teaspoons ground ginger 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon salt 1 cup shortening 1 cup sugar 1 egg 1 cup molasses 2 tablespoons vinegar In mixer, blend shortening and sugar.  Next add egg, molasses and vinegar, beat well.  In a separate bowl, stir together all dry ingredients.  Add the dry ingredients one cup at a time and mix well. Lightly flour counter top and hands.  Scrape dough onto counter and mold into a ball.  Add enough flour to keep the dough from being sticky (but not too much flour that the dough crumbles, or it will be difficult to roll out).  When a soft round ball has been formed, place dough into a one gallon Ziplock baggy and place in the refrigerator for at least three hours (I refrigerate it overnight).  The dough remains pliable for about three weeks. Baking Preheat oven to 375 Flour the counter top lightly.  Divide the dough in half and place one half on the counter top and return the rest into the bag (and refrigerator) for later use.  Roll out dough to about 1/4 inch.  Cut out house and carefully place on an ungreased cookie sheet.  Bake for about 11 minutes.   Cool on wax paper...gently trim edges while still warm.  Let gingerbread sit overnight to let it "set". Share this page with a friend! Practical Kitchen.com - Cooking with Your Busy Life In Mind! http://www.practicalkitchen.com Return to: Home | Site Map | Recipe Directory | Appetizers | Beverages | Bread | Breakfast | Casseroles Chili | Desserts | Eggs and Cheese | Main Meal Meats | Miscellaneous | Pasta | Poultry | Recipes on Video Salads | Sandwiches | Sauces | Seafood | Side Dishes | Slow Cookery | Soup | Stews | Vegetables or use your browser's "back" button to return.