1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup dark molasses
5-1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup water
Frosting or confectioners’ sugar, optional

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out to 1/4 inch thickness. Cut with 2-1/2 inch cookie cutters dipped in flour. Place 1 inch apart on greased baking sheets.

Bake at 350°F for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners’ sugar if desired.

Yield: about 6-1/2 dozen.

Submitted by: Kami Wagner