Ingredients
- 7 c all purpose flour
- 1 1/2 c dark molasses
- 1 c packed brown sugar
- 5/8 c water (cold)
- 3/8 c shortening
- 2 ts baking soda
- 2 ts ginger (ground)
- 1 ts cinnamon (ground)
- 1 ts allspice (ground)
- 1/2 ts salt
*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 1/4 of the dough 1/4-inch thick on floured board. Cut with floured gingerbread cutter or other favorite cutter. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until no indentation remains when touched; cool. Decorate with colored frosting, colored sugar and candies if desired. ABOUT 2-1/2 DOZEN 2-1/2-INCH COOKIES; 185 CALORIES PER COOKIE. ----
