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Easter Bunny Cookies

Ingredients:
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3 cups flour
2 tsp baking soda
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup solid vegetable shortening
1/2 cup sugar 
1 egg
1/2 cup molasses
1 1/2 tsp cider vinegar

Cooking:
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Sift together flour, baking soda, ginger, cinnamon, cloves and salt onto waxed paper. Beat together shortening, sugar and the egg in a 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 in the fridge. Preheat oven to 375 degrees F (180 degrees C). Divide dough in half. Roll out half of the dough with lightly floured surface to 1/8-inch thickness. Keep remainder of dough  refrigerated while working with first half. To use a bunny pattern, draw a pattern onto a piece of cardboard. Make sure ears are attached to the head. Cut out pattern. Place pattern on dough and trace with a toothpick. Cut out cookies. Place them 1 inch apart on lightly greased baking sheets. Re-roll scraps, using up all the dough. Repeat with remaining dough. Bake in the preheated oven for 5-7 minutes or until firm. Transfer to wire rack to cool completely. 
Store in airtight container between sheets of waxed paper for up to 2 weeks.