Rolled Gingerbread Cookies

• 1 cup packed brown sugar
• 1/3 cup shortening
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 7 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon

1. Mix brown sugar, shortening, molasses and water in large bowl.
2. Stir in remaining ingredients, can use mixer on low speed.
3. Cover and refrigerate for 2 hours or until firm.
4. Heat oven to 350 degrees.
5. Lightly grease cookie sheet.
6. Roll small section of dough at a time to
7. 1/4 inch thick on a floured surface.
8. Cut with floured cookie cutter.
9. Place about 2 inches apart on
10. cookie sheet.
11. Bake 10 to 12 minutes or until almost no indentation remains when touched in
12. center.
13. Remove from cookie sheet and cool on wire rack.
14. Decorate with frosting.

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

Taken from www.epicurious.com/recipes/member/views/rolled-gingerbread-cookies-51688831 (may not work)