4 c. flour, sifted
2 tsp. salt
1 1/2 tsp. baking soda
1 tbsp. ground ginger
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon
3/4 c. shortening
1 c. sugar
1 c. dark molasses
2 eggs
1 c. water

Sift together flour, salt, soda and spices. In a separate bowl cream together shortening and sugar. Beat in molasses, then eggs, one at a time. Add flour mixture to creamed mixture alternately with water. Beat well after each addition. Divide batter into 3 parts and wrap in aluminum foil. Freeze batter for 12 hours. Roll out dough 1/4 inch thick on a well floured pastry board. Use large, floured cookie cutters. Refreeze dough before re-rolling. Place cookies at least 1 inch apart on a greased and floured cookie sheet. Bake at 350 degrees 15 to 18 minutes. Cool thoroughly before frosting.

BUTTER CREAM FROSTING:

1/2 c. soft butter
2 1/2 c. confectioners sugar
1/4 c. milk
1 tsp. vanilla extract

Whip butter until creamy, blend in sugar and milk, then vanilla. Add more sugar if needed. Decorate cooled cookies with frosting. Divide frosting into small portions and color with food coloring. Also use raisins, sprinkles, chocolate chips, etc. to decorate.