Ingredients
- 1/3 cup shortening
- 1 cup brown sugar, packed
- 1 1/2 cups dark molasses
- 2/3 cup cold water
- 7 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon cinnamon
Preparation
Step 1
Preheat oven to 350 degrees.
Mix shortening, sugar and molasses thoroughly in a large mixing bowl.
Stir in the cold water (this will look like a funky mess)
Measure and add flour by the dipping method (one cup at a time, no need to sift)
Add all remaining dry ingredients and mix well.
Cover and chill dough for about 1 hour.
Roll dough to 1/4 inch thickness on a lightly floured surface.
Cut using a gingerbread man cutter or your favorite shaped cutter.
This recipe also works well with cookie stamps.
Place on a lightly greased cookie sheet, be sure to leave a good bit of space between them because they puff up more then you think.
Bake 10-12 minutes.
Don't overbake!!!
Notes: If using self rising flour omit baking soda & salt.