Ingredients

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

Method

Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper.
Beat together shortening, sugar and egg in large bowl with electric mixer until fluffy for about 3 minutes. Beat in the molasses and cider vinegar. Stir in flour mixture until blended and smooth. Gather dough into ball; wrap and chill for several hours.
Preheat oven to 375°F. Divide dough in half. Roll out half of the dough on a lightly floured surface to 1/8th thickness. Keep remainder of dough refrigerated while working with the first half.
Use your favorite bunny cookie cutter or make your own pattern cut out of cardboard. Draw a pattern onto a piece of cardboard making sure ears are attached to head. Cut out pattern and place on dough. Trace with a toothpick and cut out cookies.
Place one inch apart on lightly greased baking sheets. Reroll scraps, using up all the dough. Repeat with remaining dough. Bake for 5-7 minutes or until firm. Transfer to wire rack to cool completely.