1 c Shortening; melted

1 c Granulated sugar

1 c Molasses

2 Eggs

1/2 ts Salt

1 ts Baking soda

2 ts Ground ginger

2 ts Ground cinnamon

1 ts Ground cloves

1 ts Ground nutmeg

5 1/2 c All-purpose flour

; (5 1/2 to 5 3/4) Recipe by: St. Louis Post-Dispatch 12/2/96 Pour melted shortening into large mixing bowl. Let cool slightly. Add sugar and molasses, blending well by hand or with an electric mixer. Add eggs, mixing until smooth and creamy. Mix salt, baking soda, ginger, cinnamon, cloves and nutmeg into mixture. Begin to add flour, mixing by hand, a little at a time. Don't hurry this step. Continue adding as much flour as dough will absorb. You may need to knead flour in with your hands. Dough will be very stiff. Cover dough and chill at least an hour. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Roll dough 1/8-inch thick on floured surface. Cut out with gingerbread boy and girl cookie cutters. Place on prepared cookie sheet. Bake about 5 to 8 minutes or until they brown slightly. Let cool slightly, then remove from cookie sheet and place on wire rack. When completely cool, decorate as desired. complete without a visit from the aromatic, sweet-tasting gingerbread kids. This recipe is easy to roll out. Beverly Giamanco, Notre Dame High School. -----