Gingerbread Cookies

Gingerbread Man with real Crystallized Ginger

2 ¾ cups all-purpose flour

½ tsp soda

1 tsp ginger (you can add more ginger if you want)

½ tsp cinnamon

½ tsp salt

½ cup shortening (I use real butter)

¼ cup brown sugar, firmly packed

¾ cup molasses

1 egg beaten

½ to ¾ cup crystallized ginger (optional)

½ tsp grated lemon rind

1 tsp hot water

1 tsp vinegar

Sift the flour with the soda, spices and salt.
Cream the shortening and add the sugar, creaming until mixture is fluffy.
Add the molasses and egg and beat until smooth.
Fold in the sifted dry ingredients gradually, then add lemon rind, water and vinegar and blend thoroughly. If you have crystallized ginger add it now.
Cover the ginger dough and chill.
Roll out small portions of the ginger dough on a floured board to ¼ inch thickness.
Cut cookies using a cookie cutter and transfer carefully to greased, floured baking sheets.
Bake in a moderate oven (350°F) for about 8 to 9 minutes. (The original recipe calls for 20 minutes, but I find that for ultra trail running it is easier to eat the gingerbread cookies when they are softer).