1/2 c. sugar
1/2 c. shortening
1/2 c. dark molasses
1/4 c. water
3/4 tsp. salt
3/4 tsp. ground ginger
1/2 tsp. baking soda
1/4 tsp. ground allspice
2 1/2 c. flour
Raisins or currants

Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except raisins. Cover and refrigerate until chilled, 1-2 hours.

Heat oven to 375 degrees. Sprinkle a cloth-covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick. Cut with a 5 to 8 inch gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet. Decorate cookies with raisins. Bake until set, 8-10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula. Cool; decorate with frosting if you like. Makes eleven 5 inch or six 8 inch cookies.