Gingerbread Cookies

Gingerbread Cookies

2 1/2 cups all-purpose flour
1/2 cup shortening
1/2 cup packed light brown sugar
1/2 cup dark molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 egg
1 tablespoon distilled white vinegar

Beat together shortening and half the flour making crumb-like mixture. Add sugar, molasses, ginger, cinnamon, egg and vinegar. Blend thoroughly. Stir in remaining flour and mix until smooth. Chill covered for at least 3 hours. Preheat oven to 375 degrees F. Lightly grease moulds. Place moulds in freezer for 10 minutes. Remove moulds from freezer and press dough into moulds. Loosen edges of the cookie, turn upside down and let fall out onto the cookie sheet. Bake for 10 to 12 minutes or until edges begin to brown. Cool and decorate with sugar sprinkles.

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