Gingerbread Crisp Cutouts

Directions

• 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.
• On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets.
• Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.