Ginger Snaps Makes about 2 1/2 dozen. Ingredients 2 cups flour 2 tsp. baking soda 2 tsp ground ginger 1 1/2 tsp ground cinnamon 1 tsp ground cloves 1 tsp salt 1/2 cup vegetable shortening 1/4 cup unsalted butter at room temp. 1 cup firmly packed dark brown sugar 1 egg 1/4 cup dark molasses granulated sugar Instructions 1. Mix together flour, baking soda, ginger, cinnamon, cloves and salt in a bowl. 2. In a separate bowl, combine shortening, butter and brown sugar. Mix with an electric beater on high speed until fluffy. 3. Add the egg and molasses and beat some more. Then reduce the speed to low and mix in the flour mixture until just incorporated. 4. Cover and refrigerate for 1 hour. 5. Preheat oven to 350F. Lightly butter baking sheets. 6. Form the dough into 1 inch balls then roll in sugar. Arrange on the baking sheet and bake for about 12 minutes.

Gingerbread Men 1 c Butter or margarine; softened 1/2 c Brown sugar, firmly packed 1 Egg 1/3 c Light molasses 3 c Sifted all-purpose flour 1/2 ts Baking Soda 1/4 ts Salt 3/4 ts Cinnamon 3/4 ts Ginger 1/4 ts Nutmeg 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) Beat butter until creamy; gradually add sugar, beating until fluffy. Add egg; beat until light and fluffy. Blend in molasses. Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats. Chill dough at least 1 hour. Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut with floured gingerbread man cutter. Place on greased cooky sheets. Bake in preheated moderate oven (350 degrees F.) 10 to 12 minutes; cool. Decorate with confectioners' sugar frosting, red cinnamon candies, semi-sweet chocolate pieces and raisens.