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Cream together shortening, brown sugar, spices and salt. Add the eggs and mix thoroughly. Add molasses and grated lemon zest and blend. Mix the flour, soda, baking powder and add to the molasses mixture. Stir well until all of the dough is mixed well. Divide the dough into four portions and wrap each portion in plastic wrap or waxed paper. Chill for at least one hour.
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When ready to bake, roll out dough onto generously floured surface. Flour the rolling pin as well.
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Preheat the oven to 350 degrees.
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Work with one piece at a time. Keep the other pieces wrapped and cooled until ready to roll out. Roll out 1/4 to 3/8 inches thick depending on how thick or thin and crispy you want your cookies. Cut with gingerbread or other shapes of your choice.
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Bake on a lightly greased cookie sheet. For thin and crispy, roll thin and bake for about 8-10 minutes. For a slightly thicker cookie, roll to about 3/8 inch, cut and bake for about 6-8 minutes. Cool cookies on baking sheet. Remove, let cool completely before frosting.