Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg

Instructions

1. Lightly spray the mold with nonstick cooking spray; blot out any excess oil using paper towel.

2. Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well.

3. In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.

4. Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F.

5. Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.

6. Bake 17-20 minutes or until edges are lightly browned.

7. Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.

8. Repeat procedure with remaining dough.

9. Note: It is only necessary to fill the chimney section of the house once.