Lemon-Molasses Cookies

3 cups flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup sugar
1/2 cup dark molasses
1 egg
1 teaspoon lemon extract

Stir together flour, ginger, baking soda and salt; set aside.
In a large bowl, cream shortening and sugar until fluffy.
Add molasses, egg, and extract; beat well.
Stir in flour mixture until well blended.
Wrap airtight.
Chill overnight or at least 2 hours until firm enough to roll.
Cut dough in thirds; roll out each third (keeping remainder in refrigerator) on lightly floured pastry cloth or other surface about 1/8-inch thick.
Cut into shapes with cookie cutters.
With spatula, transfer to lightly greased baking sheet, keeping cookies 1/4-inch apart.
Repeat with remainder of dough and scraps.
Bake in preheated 375 F oven for 6-7 minutes or until light brown.
Remove to racks to cool.
Frost when cool.
Store airtight in cool place.