Ingredients
3/4 pound shortening
4 c. molasses
2 TB baking soda
1 TB cinamon
1 TB ginger
1 TB cloves
1 pound light brown sugar
3 pounds flour
Directions
Heat and stir together shortening, molasses, soda, spices, and sugar until warm.
Mash out any lumps.
While the mixture is still warm, stir in flour.
Cover and refrigerate overnight. Dough can be stored, refrigerated, for up to a month.
The next day, take out the amount of dough you need and roll paper thin. Use a cloth-covered rolling pin and board, both liberally floured, and roll in small batches, keeping the rest of the dough chilled until you need it.
Cut dough in shapes and bake on lightly greased cookie sheets at 300 degrees for about 8 minutes.