1/2 c. shortening
1/2 c. sugar
1/2 c. molasses
1/4 c. water
2 1/2 c. flour
3/4 tsp. salt
1/2 tsp. baking soda
3/4 tsp. ginger, ground
1/4 tsp. nutmeg, ground

Cream shortening and sugar; add molasses and water. Beat well. Combine remaining ingredients and add to creamed mixture. Cover and refrigerate several hours. Working with 1/4 of dough at a time (store remainder in refrigerator), roll dough to 1/4 inch thickness on a floured surface. Cut dough with assorted cookie cutters and place on ungreased cookie sheet. Bake at 375 degrees for 8 to 9 minutes. Cool for 2 minutes; remove to wire rack and finish cooling. Makes about 2 1/2 dozen.