2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 cup shortening, at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup dark molasses
2 tbsp. water
garnish: currants or raisins and cinnamon candies

Sift together the flour, baking soda, salt, ginger, cinnamon, and allspice. Set aside.

In a large mixing bowl, beat the butter until creamy. Add the brown sugar gradually and beat until fluffy. Stir in the molasses and water. Add the dry ingredients, mixing until well blended. Wrap the dough in plastic and refrigerate until chilled, 1 to 2 hours. Preheat the oven to 375°F.

Lightly grease 2 cookie sheets. On a lightly floured board or pastry cloth, roll out the dough to a thickness of about 3/16-inch. Cut with gingerbread cookie cutters. Carefully lift the cookies with a large spatula and place on the cookie sheets. Decorate with currants or raisins and cinnamon candies.

Bake for 8 to 10 minutes, until set. Let the cookies cool on the cookie sheets for a few minutes. Then use a spatula to carefully remove them to wire racks to cool completely.

Makes 12 to 16 gingerbread men.