Gingerbread Cookies
- 1/2 cup vegetable shortening
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1 egg
- 2 1/2 cup flour
- 2 cup Rice Chex cereal, crushed to 1/2 cup
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- Decorating icing
- Candy decors
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Beat shortening and sugar until creamy. Add molasses and egg; beat until smooth. Combine flour, cereal, cinnamon, ginger, cloves, baking soda and salt. Add to shortening mixture; mix well. Cover; chill 2 hours or overnight.
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Preheat oven to 350 degrees. Grease cookie sheet. Let dough stand at room temperature 5-10 minutes. Roll out dough, one third at a time, on well-floured surface to 1/8 inch thickness. Cut into desired shapes with 3 inch cookie cutters. Scraps may be rerolled. Place 1 inch apart on prepared cookie sheet. Bake 7-9 minutes or until very lightly browned on bottom. Let stand 1 minute before removing to racks to cool. Decorate as desired using icing and decors. Store in airtight container.
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Ornaments:If using as ornaments, use toothpick to form hole for hanger before baking. Allow to dry for 1-2 days before hanging.
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