This Gingerbread Boy recipe is from a Better Homes and Gardens
book called Cookies and Candies, published in 1969

1 CUP SHORTENING
1 CUP GRANULATED SUGAR
1 EGG
1 CUP MOLASSES
2 TABLESPOONS VINEGAR
5 CUPS SIFTED ALL-PURPOSE FLOUR
1 1/2 TEASPOONS SODA
1/2 TEASPOON SALT
2 TO 3 TEASPOONS GINGER
1 TEASPOON CINNAMON
1 TEASPOON CLOVES

Thoroughly cream shortening with
sugar.  Stir in egg, molasses, and
vinegar; beat well.  Sift together dry
ingredients; stir into molasses mixture,  
Chill at least 3 hours.

On lightly floured surface, roll dough to
1/8 inch thickness.  Cut with a
gingerbread boy cutter (or draw your
own pattern).  Place 1 inch apart on
greased cookie sheet.  Use red
cinnamon candies or raisins for faces
and buttons.  Bake in Moderate oven
(375 degrees) for 5 or 6 minute.  Cool
slightly; remove from cookie sheet and
cool on rack.  Makes 5 dozen 4 inch
cookies.