Ingredients

• 1 cup vegetable shortening
• 1 cup sugar
• 2 eggs
• 1 cup unsulphured molasses (light or dark)
• 2 tablespoons vinegar
• 5 1/2 to 6 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground ginger

Instructions

1. Cream shortening and sugar until fluffy. Beat in egg whites, then beat
2. in molasses and vinegar. Batter will curdle. Beat in the baking
3. soda, salt, and spices on medium speed until completely
4. incorporated. Beat in 3 cups flour on low speed. If using a stand
5. mixer, beat in the remaining 2 cups flour. If using a hand mixer, beat
6. in 3 cups of the flour, turn the dough out of the bowl onto a floured
7. surface, and knead in the remaining flour by hand.
8. Beat (or knead) in more flour as necessary, a few tablespoons at a
9. time, to make a dough
10. that is stiff but pliable and not sticky. It should have the
11. consistency of pie crust dough. If using a stand mixer, turn dough out
12. of bowl and knead briefly until smooth.
13. Divide dough in half. Pat into thick disks, wrap well in plastic wrap,
14. and refrigerate for at least 1 hour, and up to 2 days. Let stand at
15. room temperature for 15 to 20 minutes before rolling. The dough will be
16. stiff and may tend to crack; if it cracks too much, let stand a bit
17. longer at room temperature. Use a heavy rolling pin and roll in firm,
18. even strokes. For larger gingerbread pieces, it often helps to roll the
19. dough out right on the baking sheet.
20. Roll dough out on a floured board or pastry cloth to 1/8 to 1/4 inch
21. thick, re-rolling scraps once, then cut into shapes and bake as directed in recipe.
22. Decorate immediately or store to be decorated later.