1/2 c. sugar
1/2 c. shortening
1/2 c. dark molasses
1/4 c. water
3/4 tsp. salt
3/4 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. ground allspice
2 1/2 c. all purpose flour

Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients. Cover and refrigerate until chilled, 1 to 2 hours.

Heat the oven to 375 degrees. Sprinkle counter top with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick. Cut with gingerbread man cutter.

Lift cookies carefully with a large spatula onto an ungreased cookie sheet. Decorate cookies with raisins (optional). Bake until set 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula.

Cool and decorate with frosting if you like. Makes about 1 dozen cookies.