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

Beat sugar, shortening, molasses, and water in a large bowl on medium speed for 1 minute. Stir in remaining ingredients except raisins. Cover and refrigerate until chilled, 1-2 hours.

Heat oven to 375 degrees. Roll dough 1/4 inch thick on lightly floured cloth- covered surface. Cut with 5-8 inch gingerbread kid cutter. Lift cookies carefully onto ungreased cookie sheet. Decorate with raisins.

Bake until set, 8-10 minutes; cool 3 minutes. Carefully remove from cookie sheet; cool. Decorate with frosting, if desired.

About eleven 5-inch or six 8-inch cookies.