1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla
Sift flour, baking soda, salt and spices onto waxed paper. Beat vegetable shortening with sugar until fluffy in a large bowl; beat in molasses, egg, and vanilla. Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough. Wrap dough in foil and chill 4 hours, or overnight. Roll out dough, one quarter at a time, to a 1/8" thickness on a lightly floured pastry board.Cut with 3" cookie cutters. Place 1" apart on ungreased cookie sheet. Bake in moderate oven (350 degrees) 8 minutes, or until cookies are firm but not too dark. Remove to wire rack with spatula, cool.
I ignore the sifting part and just stir all the dry stuff together. I also found, thanks to my mom, that using powdered sugar instead of flour when you roll out the cookies works great!
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