Construction Grade Gingerbread

Directions

1. 1
   In a large bowl, cream shortening and sugar.
2. 2
   Beat in molasses and eggs.
3. 3
   Combine the dry ingredients; gradually add to the creamed mixture.
4. 4
   Divide the dough into thirds and wrap in plastic wrap.
5. 5
   Chill for at least 30 minutes.
6. 6
   Bake at 350 until edges are browned and the pieces are completely baked through.
7. 7
   For edible gingerbead add 2 teaspoons baking powder and 1 teaspoon baking soda to the dry ingedients.
8. 8
   Bake until edges are lighty browned.**