1/3 c. soft shortening (butter)
1 c. brown sugar, packed
1 1/2 c. dark molasses (1 12 oz. jar)

Mix the above thoroughly. Stir in 2/3 cups cold water. Sift together and stir in:

5 c. sifted flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon

Chill dough. Roll out about 1/4 inch thick on a floured surface. Cut with cookie cutters, place far apart on lightly greased baking sheet. Bake until when touched lightly with finger no imprint remains. Bake at 350 degrees in moderate oven for 15 minutes. Yields: 52 gingerbread people or 2 2/3 dozen fat and puffy 2 1/2 inch cookies.