Recipe - Gingerbread Cookies

One half cup Vegetable shortening
1/3 cup Packed light brown sugar
One fourth cup Dark molasses
1 Egg white
One half teaspoon Vanilla
1 One half cup Allpurpose flour
One half teaspoon Baking soda
One fourth teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Ground cinnamon
One half teaspoon Ground ginger

Beat shortening, brown sugar, molasses, egg white and vanilla in large
bowl at high speed of electric mixer until smooth. Combine flour, baking
soda, baking powder, salt and spices in small bowl. Add to shortening
mixture; mix well. Cover; refrigerate until firm, about 8 hours or
overnight.

Preheat oven to 350'F. Grease cookie sheets. Rool out dough on lightly
floured surface to 1/8" thickness. Cut into desired shapes with cookie.
cutters. Place on prepared cookie sheets.

Bake 68 minutes or until edges begin to brown. Remove to wire racks; cool
completely. Deocrate as desired.

Makes about 2 One half dozen cookies.

From Favorite All Time Recipes Homemade Holiday Cookies, Publication
International, Ltd., ISBN 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip