1/2 c. shortening
1 c. sugar
1 egg, beaten
1 c. molasses
1/4 c. rum or water
4 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. ginger
1/2 tsp. each allspice, clove, nutmeg

Cream shortening with sugar until light and creamy. Stir in egg, molasses, rum, egg. Stir together flour, salt and all spices with a whisk (or sift). Add to creamed mixture in 3 to 4 additions beating well after each addition. Dough will be sticky. Chill 3 to 4 hours or overnight. Slightly flatten dough the size of a walnut on a greased cookie tin. Sprinkle lightly with granulated sugar. Bake at 375 degrees 10 to 12 minutes. We like to slightly underbake these for a softer cookie.