*if using self-rising flour --omit Baking soda and salt. Recipe by: Betty Crocker's Cookbook Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees. Grease cookie sheet lightly. Roll about quarter of the dough 1 cm thick on floured board. Cut with floured gingerbread cutter or other favorite cutter. Place about 5 cm apart on cookie sheet. Bake 10 to dozen minutes or until no indentation remains when touched; cool. Decorate with colored frosting, colored sugar and candies if desired. ABOUT 2- half DOZEN 2- 0.5-INCH COOKIES; 185 CALORIES PER COOKIE. ----