Gingerbread Cookies

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Yield: Makes 8 dozen cookies

Ingredients

4 cups flour

1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 cup butter or margarine

1/2 cup shortening

2 1/4 cups sugar

2 eggs

1/2 cup molasses

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Preparation Method

Preheat Wolf oven in CONVECTION at 325°F.
Sift together flour, salt, baking soda and spices.
Cream butter, shortening and sugar until fluffy.
Add eggs, one at a time and beat until combined.
Mix in molasses.
Slowly blend in dry ingredients, scraping down bowl occasionally.
On well-floured surface, roll half of dough to 1/8-inch thickness. Refrigerate remaining dough until ready to use.
Using 3” cookie cutters, cut desired shapes into dough.
Place cookies 2 inches apart on ungreased cookie sheet.
Bake for 6 to 8 minutes, or until edges are light golden brown.
Repeat with remaining dough. Allow cookies to cool completely before frosting or storing.