Gingerbread Cookies

 

 

1

cup packed brown sugar

 

1/3

cup shortening

1

cups dark molasses

 

2/3

cup cold water

 

7

cups all-purpose flour

 

2

teaspoons baking soda

 

2

teaspoons ground ginger

 

1

teaspoon ground allspice

 

1

teaspoon ground cinnamon

 

1

teaspoon ground cloves

 

teaspoon salt

 

 

 

 

 

1.

In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

 

2.

Heat oven to 350F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.

 

3.

Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4.

Frost cookies; decorate with raisins, chocolate chips and candies.