A roll-out gingerbread dough that you don't have to chill prior to using! (But you can chill it if needed, up to 1 week)
Cream together the butter and shortening with the sugar with a mixer.
Add eggs, one at a time, beating well after each addition.
Add the molasses and beat until combined.
Mix in the spice and salt.
Add the flour, one cup at a time, mixing well after each addition. Dough should hold its shape when rolled into a ball.
Roll out on a lightly floured surface, cut into shapes.
Bake for 6-7 minutes.