Grandmom'S Gingies (Gingerbread Cookies)

• 1/3 cup shortening
• 1 cup brown sugar
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 6 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon clove
• 1 teaspoon cinnamon

1. MIX shortening, brown sugar, and molasses thoroughly.
2. STIR in water.
3. MEASURE flour by dip-level method.
4. BLEND all dry ingredients.
5. STIR in and chill.
6. ROLL 1/2 inch thick
7. Cut with 2-1/2 inch round cutter.
8. Place far apart on a lightly greased baking sheet.
9. Bake at 350 degrees for about 15 minutes or until to imprint remains when touched lightly.
10. Frost with any buttercream frosting of your choice. We use the one on the back of the 10x sugar (some of you may know what I am talking about!).
11. I am not sure to how many gingies this yields because I used a different cookie cutter, however, this recipes makes A LOT.

shortening, brown sugar, dark molasses, cold water, flour, baking soda, salt, allspice, ginger, clove, cinnamon

Taken from www.food.com/recipe/grandmoms-gingies-gingerbread-cookies-115769 (may not work)