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

Mix sorghum, brown sugar, water and shortening. Mix remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10-12 minutes; cool. Decorate with frosting if desired. About 2 1/2 dozen 2 1/2 inch cookies.