- 1/2 cup CRISCO® Butter Flavor All-Vegetable Shortening
- 1/2 cup JIF® Creamy Peanut Butter
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 3 large eggs (at room temperature)
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- CRISCO® Cooking Spray
- Combine CRISCO(R) Butter Flavor All-Vegetable Shortening, JIF(R) Creamy Peanut Butter and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended and smooth. Beat in the molasses, vanilla extract and egg until well blended.
- Combine the flour, ginger, cinnamon, salt, baking soda, cloves and nutmeg in a bowl, mix well. Stir into the creamed mixture until well blended. Cover and refrigerate 4-8 hours.
- Heat oven to 350 degrees. Lightly spray cookie sheets with CRISCO(R) Cooking Spray.
- Work with about 1/3 of dough at a time, keeping the rest refrigerated. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut out the gingerbread people using floured cookie cutters of your choice.
- Place the cookies on the prepared cookie sheets. Bake for 8 to 10 minutes, until firm to the touch and slightly darker around the edges. Remove from the oven and allow to cool on the cookie sheets about 3 to 4 minutes. Place the cookies on a wire cooling rack to cool completely.
- Decorate using icing, gum drops, raisins, silver balls for buttons etc.