This post is for Lynne. These gingerbread cookies are so good and were included on her Christmas cookie plate...then she requested the recipe, so here it is: (I usually double the recipe)
1/2 C shortening
1/2 C sugar
1/2 C dark molasses (mild flavor)
1/4 C water
2 1/2 C flour
3/4 tsp salt
1/2 tsp baking soda
3/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
Combine shortening, sugar, molasses, and water.
Combine dry ingredients and mix into wet mixture.
Chill dough for 2-3 hours.
Preheat oven to 375.
Roll dough to about 1/4" thick.
Using cookie cutters, cut into desired shape.
Bake for 10-12 minutes.
Make sure they are not overcooked! Soft gingerbread is more yummy than crunchy gingerbread (in my opinion, at least!)