*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Combine CRISCO(R) Butter Flavor All-Vegetable Shortening, JIF(R) Creamy Peanut Butter and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended and smooth. Beat in the molasses, vanilla extract and egg until well blended.
Combine the flour, ginger, cinnamon, salt, baking soda, cloves and nutmeg in a bowl, mix well. Stir into the creamed mixture until well blended. Cover and refrigerate 4-8 hours.
Heat oven to 350 degrees. Lightly spray cookie sheets with CRISCO(R) Cooking Spray.
Work with about 1/3 of dough at a time, keeping the rest refrigerated. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut out the gingerbread people using floured cookie cutters of your choice.
Place the cookies on the prepared cookie sheets. Bake for 8 to 10 minutes, until firm to the touch and slightly darker around the edges. Remove from the oven and allow to cool on the cookie sheets about 3 to 4 minutes. Place the cookies on a wire cooling rack to cool completely.
Decorate using icing, gum drops, raisins, silver balls for buttons etc.