Mix the molasses, shortening, and brown sugar until smooth. Add in the remaining ingredients stirring until incorporated. Cover the bowl and refrigerate for at least 4 hours
Take half the batter and place it on a well flowered surface. Lay a sheet of plastic wrap on top and roll to ⅛ inch thickness. Run a thin spatula under the dough to keep it from sticking, but do not flip the batter over. Cut out 2½ inch to 3 inch sized circles and place them on a cookie sheet lined with parchment or silicone. Place the cookie sheet into the freezer for at least 15 minutes to reduce mis-shappened cookies.
Preheat the oven to 375 and bake for 5 minutes. If the cookies "swell" during baking, recut them fresh out of the oven, saving the scraps for the crust. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
Store in an airtight container.
by Karyn Granrud
Recipe from [url href="http://amzn.to/2giLzFt" rel="nofollow" target="_blank"]Betty Crocker's Cookie Book[/url]