Gingerbread Babies

Ingredients

2 cups sugar

½ cup shortening

½ cup [that's1 stick] butter

2 eggs [room temperature] [Put them in a little bowl of warm water if they're too cold. It does make a difference.]

½ C. dark molasses [I use Grandma's Molasses in the yellow jar.]

4 C. flour

2 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

1 tsp. nutmeg

1 tsp. soda

¼ tsp. salt

In electric mixer, cream sugar and shortening until light and fluffy. Your Grandma Snider was very serious about getting it very light and fluffy. Stir in eggs, one at a time, blending well. Stir in molasses. Sift together dry ingredients (I just measure the flour and the spices into a sieve over a large bowl and use a spoon to rub them through); stir into sugar and egg mixture. Roll into ball; wrap in waxed paper. Chill at least three hours. Cut off about a quarter at a time and re-refrigerate the rest so it'll stay cold and workable.) Roll out to thickness of about ¼" (could be thicker, depending on how chewy you like your cookies.) Cut into shapes. Bake on greased cookie sheet in 325 degree oven for 10-12 minutes. Store in covered jar.

I used the little gingerbread boy and girl cutters. I get red drops for belly buttons -- in the baking section where you'll find the flour and stuff. I use one of those corn holders to poke both eyes at once and the "arm" of the cutter to make the mouth.