Ingredients
1 cup shortening1/2 cup sugar1/2 cup packed brown sugar2 large eggs, room temperature1 cup dark molasses5-1/2 cups all-purpose flour3 teaspoons baking soda1 teaspoon ground ginger1 teaspoon ground cinnamon3/4 teaspoon salt1/2 cup waterFrosting or confectioners’ sugar, optional
Preparation
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners’ sugar if desired.
