Molasses Cookies

• 1 cup shortening
• 2 cups sugar
• 2 teaspoons baking soda
• 2 cups dark molasses
• 3/4 cup water
• 1/4 cup rum
• 7 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• Pecan halves

1. Cream shortening in a large mixing bowl; gradually add sugar, beating well.
2. Dissolve soda in molasses in a small mixing bowl; stir until well blended, and set aside. Combine water and rum, stirring well; set aside.
3. Sift together flour, salt, and spices in a large mixing bowl; gradually add to creamed mixture alternately with reserved molasses and rum mixtures, beginning and ending with flour mixture, stirring well after each addition. Divide dough in half; wrap each half in waxed paper, and chill overnight.
4. Work with one half of dough, keeping remaining dough chilled until ready to use. Roll to 1/8-inch thickness on a well-floured surface. Cut with a diamond- shaped cutter. Place on lightly greased cookie sheets, and firmly press a pecan half in center of each cookie.
5. Bake at 350u0b0 for 10 minutes or until lightly browned and crisp. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough and pecans.

shortening, sugar, baking soda, dark molasses, water, rum, flour, salt, ground ginger, ground nutmeg, ground cloves, ground allspice, halves

Taken from www.myrecipes.com/recipe/molasses-cookies (may not work)