1 c Packed brown sugar
1/3 c Shortening
1 1/2 c Dark molasses
2/3 c Cold water
7 c All-purpose flour*
2 ts Baking soda
2 ts Ground ginger
1/2 ts Salt
1 ts Ground allspice
1 ts Ground cloves
1 ts Ground cinnamon
*if using self-rising flour — omit Baking soda and salt. Recipe by: Betty Crocker’s Cookbook Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Grease cookie sheet lightly. Roll about 1/4 of the dough 1/4-inch thick on floured board. Cut with floured gingerbread cutter or other favorite cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until no indentation remains when touched; cool. Decorate with colored frosting, colored sugar and candies if desired. ABOUT 2-1/2 DOZEN 2-1/2-INCH COOKIES; 185 CALORIES PER COOKIE. —–