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PREPARATION:In a large mixing bowl, combine flour, baking soda, salt, and ginger; stir to blend well.
Add shortening, butter, sugar, egg, molasses, and buttermilk. Beat until well blended. Stir in oats. Cover and refrigerate for at least 2 hours and up to 24 hours.
Divide dough in half and work with one portion at a time, keeping the other portion in the refrigerated. On a floured surface with floured rolling pin, roll out dough to 1/4-inch thick. Cut out with 3-inch floured cookie cutter. With a spatula, transfer cookies to greased baking sheets, placing about 2 inches apart. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool. Makes about 2 1/2 dozen cookies. Ice these cookies with your favorite icing or glaze, if desired.
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