1 cup packed light brown sugar
¾ cup shortening or margarine
1/3 cup dark molasses
2 large eggs
2 T finely grated lemon peel
3¼ to 3½ cups all purpose flour
1 t baking powder
1 t baking soda
Beat brown sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses, eggs and lemon peel until well blended, scraping down side of bowl once.
Gradually add 3 cups flour, baking powder and baking soda. Beat at low speed until well blended, scraping down side of bowl once. Stir in enough remaining flour with spoon to form stiff dough. Form dough into 2 discs; wrap and refrigerate until firm, 1 hour or overnight.
Preheat oven to 375°F. Grease 3 cookie sheets; set aside.
Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick rectangle. Cut dough with floured 2¾" star or scalloped cookie cutter. Place cutouts ½" inch apart on prepared cookie sheets.
Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)
Bake 7 to 8 minutes or until lightly browned around edges. Remove cookies with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 8 dozen cookies