6 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
1 c. brown sugar
1 c. shortening
1 1/2 c. molasses
2/3 c. cold water

Sift together the flour, baking soda, salt, allspice, ginger, cloves, and cinnamon. Set sifted dry ingredients aside in a small mixing bowl. Remember to sift the flour twice, first before you measure it.

Use wooden spoon to stir and press the brown sugar and shortening together against the side of a large mixing bowl. Add the molasses and the water. Stir to mix well.

Add the sifted dry ingredients, one cup at a time. Mix well after each addition. The dough will get very stiff and hard to stir. Keep mixing until all the dry ingredients disappear. Cover the bowl and chill the bowl for 1 hour.

Preheat the oven to 350 degrees. Lightly grease the baking sheet. use shortening to grease it. Sprinkle some flour onto a table or counter. Cover the rolling pin with flour. Divide the dough into 4 sections. Roll out the first section 1/2 inch thick. Cut out shapes with cookie cutters.

Lift the cookies onto the cookie sheet with a pancake turner. Leave at least 2 inches between cookies because they get big and puffy as they bake. Make more cookies from the rest of your dough, including the scraps. Bake the cookies 12 to 15 minutes or until your finger does not leave an imprint when you touch them.

Use the pancake turner to remove the cookies from the baking sheets. Don't stack the cookies while they are hot, or they will stick together.