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

Combine first 4 ingredients; blend until smooth. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on an ungreased baking sheet. Bake at 350 degrees until no ingredients remains when touched, 10 to 12 minutes. Allow to cool completely. Decorate as desired. Yield: 2 1/2 dozen.