1/2 c. sugar
1/2 c. shortening
1/2 c. dark molasses
1/4 c. water
3/4 tsp. salt
3/4 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. ground allspice

Beat sugar, shortening, molasses, and water in bowl until blended. Stir in remaining ingredients except raisins. Chill covered 24 hours. Heat oven to 375 degrees. Sprinkle a cloth covered surface lightly with flour. Turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick. Put with a 5-8 inch gingerbread kid cutter. Lift cookies carefully with a large spatula onto a cookie sheet. Decorate cookies with raisins. Bake until set 8-10 minutes. Cool 3 minutes carefully remove from cookie sheet with spatula. Cool decorate with frosting if you like. Makes approximately 12.