- 6 cups all purpose flour
- 1 3/4 cups sugar
- 2/3 cups shortening
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons double-acting baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 eight-ounce container sour cream
- 2 eggs
Into large bowl measure 3 1/2 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hand, knead in remaining 2 1/2 cups flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.