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I love gingerbread.

The first step involved metal fabrication. I sacrificed a useless valentine heart shaped cookie cutter. I re-formed the heart into a combination wrench shape.

In a sauce pan, bring 1 cup shortening and 1 cup molasses to a boil.

In a mixer bowl , dissolve 2 teaspoons of baking soda in 1/2 cup hot water. I used my wife’s KitchenAid mixer with a paddle attachment (made in the USA). Mix 1 cup sugar, 1 teaspoon vanilla, and 1 egg and add it to the soda and water mixture.

Add 3 cups flour to the mixer. Next add 1/4 teaspoon cloves, 1/2 teaspoon ginger, 1 teaspoon cinnamon, and 1 teaspoon salt.

Remove the boiling mixture of shortening and molasses from the stove top and pour it into the mixer. Finally, add 3 more cups of flour. Set the dough aside and allow it to cool to room temperature.

Heat the oven to 350 degrees. Roll the dough out 1/4″ thick on a lightly floured surface. Cut out the cookies and place them on a greased cookie sheet. A spatula can help to move the cookies without breaking them. Bake the cookies for 8 minutes. After removing from the oven, place the cookies on a cooling rack.

A government dozen delicious gingerbread cookies, ready to eat with a hot chocolate or a glass of cold milk.