1 c Shortening
1 c Sugar
1/2 ts Salt
1 ea Egg
1 c Molasses
2 tb Vinegar
5 c Sifted flour
1 1/2 ts Soda
1 tb Ginger
1 ts Cinnamon
1 ts Cloves; ground
1 x Raisins
Thoroughly cream shortening, sugar and salt. Stir in egg, molasses
and vinegar. Beat well.
Sift dry ingredients; stir into molasses mixture. Chill about 2
hrs. On lightly floured surface roll to 1/8″ thickness. Cut with
cookie cutter.
Place 1″ apart on greased cookie sheet. Make eyes and buttons with
raisins. Bake in moderate (375 deg.) oven for about 6 minutes. Cool
slightly and remove from sheet. Allow to finish cooling on wire racks.
Store in tightly covered tin. Keeps well for 3-4 weeks.
NOTE: I use a 4-in. cutter. For smaller men, you may need to
reduce the baking time by a minute or so.
Yields
60 Servings