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

Mix shortening, sugar and molasses thoroughly. Stir in water. Blend dry ingredients with flour and stir into mix. CHILL. Heat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured board. Cut with gingerbread boy cutter (or other shape cutter, if desired). Place on lightly greased baking sheet.

Bake 10 to 12 minutes or until no imprint remains when touched lightly. Ice cookies to decorate, if desired.