Dark Molasses Gingerbread Cookies

• 1/2 cup vegetable shortening
• 1 cup sugar
• 3 large eggs
• 1/2 cup water cold
• 2 teaspoons baking soda
• 1 cup molasses
• 1 x flour, all-purpose
• 1 teaspoon cinnamon ground
• 1/2 teaspoon cloves ground
• 1 teaspoon ginger
• 1/2 teaspoon salt

1. Cream shortening and sugar in mixing bowl, beat in eggs.
2. Mix water and baking soda in small bowl until dissolved.
3. Add baking soda mixture and sorghum to butter mixture.
4. Sift 5 1/2 cups of the flour, the spices and salt together.
5. Blend into dough.
6. Divide dough into 4 balls.
7. Wrap in plastic wrap.
8. Flatten and refrigerate overnight.
9. Heat oven to 350F (180C).
10. Roll 1 portion of dough out at a time on lightly floured surface.
11. Cut into desired shapes.
12. Bake on a greased cookie sheet until puffed, 10 to 12 minutes.
13. Do not overbake.
14. Decorate cookies if you wish.

vegetable shortening, sugar, eggs, water cold, baking soda, molasses, flour, cinnamon ground, cloves ground, ginger, salt

Taken from recipeland.com/recipe/v/dark-molasses-gingerbread-cooki-45623 (may not work)