1 cup shortening
1 cup granulated sugar
1 egg
1 cup molasses
2 tablespoons vinegar
5 cups sifted all-purpose flour
1 3/4 teaspoons soda
1/2 teaspoon salt
3 teaspoons ginger
2 teaspoon cinnamon
1/2 teaspoon cloves
Thoroughly Cream shortening with sugar. Stir in egg, molasses, and vinegar; beat well.
Sift 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 (or draw your own pattern).
Place 1 inch apart on greased cookie sheet.
Use red cinnamon candies for faces and buttons. Bake in moderate oven (375 Deg.) for 5 to 6 minutes. Cool slightly; remove from cookie sheet and cool on rack.
Makes 5 dozen 4-inch cookies.
When thoroughly cool, trim with Confectioners Icing: To 2 cups sifted confectioners' sugar, add only enough light cream to make mixture that will go through pastry tube easily but still hold its shape.