1 1/2 cups dark molasses (Grandma's)
1 cup brown sugar
2/3 cup cold water
1/3 cup butter
7 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground allspice
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground cinnamon

Combine molasses, brown sugar, water and shortening. Mix in remaining ingredients.

Cover and refrigerate at least 2 hours.

When ready to bake, preheat oven to 350°F.

Roll dough 1/4-inch thick on a lightly floured surface. Dip a gingerbread cutter in flour and cut out shapes.

Place about 2-inches apart on lightly greased cookie sheet.

Bake at 350°F for 10 to 12 minutes or until no indentation remains when touched lightly. Remove to a wire rack to cool before decorating.

Makes about 2 1/2 dozen (2 1/2-inch) cookies.

Submitted by: Belle