1 1/2 c. dark molasses
1 c. packed brown sugar
2/3 c. cold water
1/3 c. shortening
7 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground allspice
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground cinnamon

Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients except frosting cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Roll dough 1/4 inch thick in floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes.