1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup unsulfured molasses
1 1/2 teaspoons vinegar
1 large egg, beaten
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
Milk
Decorative Icing, optional
Heat sugar, shortening, molasses, and vinegar to boiling in 3-quart saucepan. Cool. Stir in egg. Combine flour, salt, cinnamon, and ginger in bowl; gradually add to molasses mixture and stir well. Wrap and refrigerate at least 2 hours or up to 3 days.
Preheat oven to 375. Grease 2 cookie sheets. Cut dough into thirds. Roll one third dough 1/8 inch thick between 2 sheets of wax paper. Keep remaining dough refrigerated. Cut dough with 2-inch cookie cutter. Transfer to prepared cookie sheets. Brush each cookie with milk. Bake 6 to 8 minutes. Cool on wire rack. Repeat with remaining dough, rerolling scraps. Decorate as desired with Decorative Icing. Makes about 5 dozen.
