Gingerbread Cookies

14 oz (397g) Brown sugar 
1 lb 6 oz (624 g) Sugar 
12 oz (340g) Shortening 
½ oz (14g) Baking soda 
½ oz (14g) Salt 
3 oz (85 g) Molasses 
12 oz (340 g) Eggs 
¼ oz (7g) Ginger 
¼ oz (7g) Cinnamon 
2 lb 4 oz (1020g) Cake Flour

Preparation

Cream together the sugars, shorting, baking soda, and salt. 
Slowly add the molasses and eggs. 
Sift the flour with spices; combine with the above ingredients until mixed. 
Chill the dough for 4-6 hours. 
Roll out and cut with a cookie cutter to desired shape. 
Place on parchment paper pan and bake at 375F (191 C) until done. 
Yield 6 lb 4oz (2830 g) 
Frost with favorite royal icing