Gingerbread Cookies

1 1/2 cups dark molasses

1cup packed brown sugar

2/3 cups cold water

1/3 cup shortening

7 cups all- purpose flour

2 tsps baking soda

1 tsp salt

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

In a large bowl mix the shortening, brown sugar, and molasses. When that is blended add the water a little at a time so it doesn’t spatter everywhere. Add the rest of the ingredients and mix well. Cover bowl and refrigerate for at least two hours.

heat oven to 350. Let the dough sit for ten minutes to soften a little. Scoop out a quarter of the dough and roll it out on a floured surface. For crisp cookies roll it to 1/8 inch…for soft and chewy cookies roll it to 1/4 inch. Cut shapes and place on a lightly greased cookie sheet. I prefer to use parchment to do this, but it will work either way. Bake for 10-12 minutes. Allow to cool before decorating.

decorators icing:

2 cups powdered sugar

2-3 TBL water…mix just enough water into the sugar to make the right consistency for using a decorator’s tube. If it is too runny, add sugar…too stiff, add a bit more water.