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In a bowl, cream the melted shortening and brown sugar.
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While mixing, add in the egg and molasses.
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Dissolve the baking soda in the milk, and then add into the mixture.
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One cup at a time, add the flour, and then add the ginger, cinnamon and salt.
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Mix until everything is completely incorporated. The dough should be quite thick and mold-able.
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Chill for at least 1 hour in the fridge.
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Preheat the oven to 375°F.
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Roll out on a floured surface, and cut out with a cookie cutter to the size of your choice.
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Place the cookies on a greased baking sheet, and bake for 10-13 minutes, depending on the size of the cookie.
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Let them cool for at least minute or two before you eat them!