Gingerbread Cookies (Large Batch)

Chef burnt toast's Note:

I got this recipe from a neighbour of mine. It is the best gingerbread recipe I've found and I will only be using this one from now on. We live in Canada.

• Total Time: 24 hrs 10 mins
• Prep Time: 24 hrs
• Cook Time: 10 mins

Ingredients:

Serves: 96

Yield: 96.0 cookies

• 6 ½ cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 2 teaspoons salt
• 1 cup vegetable shortening
• 1 cup light brown sugar (packed)
• 2 teaspoons baking soda
• ½ cup warm water
• 1 ½ cups molasses (fancy)

Directions:

1. Combine the flour, spices and salt.
2. in a large bowl, cream the shortening and brown sugar.
3. Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth. Beat in the molasses.
4. Gradually blend in the dry ingredients.
5. Cover and chill for 24 hours.
6. Preheat oven to 350oF. Lightly grease cookie sheets.
7. On a floured surface roll out the dough to a thickness of 1/4 inch.
8. Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
9. Bake 10 to 12 minutes until dry looking and firm to the touch.
10. Transfer to wire racks to cool.
11. Decorate with frosting if desired.
12. Number of cookies depends on size of cutters -- this makes a lot.
13. Prep time includes chiling time.