Gingerbread Cookies Gift Jar
1/2 cup First Street Vegetable Shortening
2 1/2 cups First Street All Purpose Flour
1/2 cup First Street Granulated Cane Sugar
1/2 cup molasses
1 First Street Large Egg
1 tbs. First Street Distilled White Vinegar
1 tsp. First Street Baking Powder
I tsp. First Street Ground Ginger
1/2 tsp. First Street Baking Soda
1/2 tsp. First Street Ground Cinnamon
1/2 tsp. First Street Ground Cloves
First Street Powdered Sugar (optional)
In a mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour. Then add the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda1 cinnamon and cloves. Beat till combined, scraping bowl occasionally. Beat or stir in remaining flour.
Divide dough in half then cover and chill about 3 hours or until it is easy to handle.
Pre-heat the oven to 375F and Grease two cookie sheets.
On a lightly floured surface, roll one half of the dough out to 1/8 inch thickness. Using small holiday shaped cookie cutters, cut dough into desired shapes. Place the cookies about an inch apart onto greased cookie sheets. Repeat with second ball of dough.
Bake for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute then transfer to wire racks to finish cooling. Sprinkle with powdered sugar if desired.
Once completely cool, place cookies in the jar size of your choice.
Wrap jar with a ribbon and add the gift tag. Here is a tag created by the Smart & Final graphic designers that you can use.
Makes about 50 small or 36 medium cookies.