Here's a basic crisp gingerbread cookie dough that can be used to make gingerbread girls and boys; it can be cut into regular cookie shapes and decorated; or it can be turned into a fabulous, one-of-a-kind gingerbread farm! Directions and pattern for the farm and animals are included here.

•	1 egg
•	1/2 cup (125 mL) molasses
•	1 cup (250 mL) granulated sugar
•	1/2 cup (125 mL) solid vegetable shortening, melted (not butter or margarine)
•	1 1/2 tsp. (7 mL) baking soda
•	2 1/2 cups (625 mL) all purpose flour
•	1/4 tsp. (1 mL) ground ginger
•	1 tsp. (5 mL) cinnamon

1. In a large bowl, mix together the egg, molasses, sugar, melted shortening and baking soda. Beat well.
2. In another bowl, stir together the flour, ginger and cinnamon. Add the flour mixture gradually to the egg mixture, blending well. Chill the dough for several hours or overnight.
3. When you're ready to bake, preheat the oven to 350° F (180° C). Line two cookie sheets with parchment paper and grease the paper.
4. Cut the dough into about 4 pieces, and form each portion into a nice compact ball, flouring it well. Roll out each piece on a well-floured surface to about 1/8 in. (3 mm) thickness.
5. Using cookie cutters (or cardboard patterns for Gingerbread Farm) cut out shapes and transfer them to prepared cookie sheets. Bake for 5 to 7 minutes - until very lightly browned around the edges. Watch them closely - small shapes will bake more quickly than large ones.
6. Let your cookies cool for a minute or two before removing them to a rack to cool completely. Decorate with Royal Icing and whatever else strikes your fancy.

Makes one entire farm or quite a few cookies. The total yield will depend on the size of the cookies.