½ c. sugar

¾ tsp. ground ginger

½ c. shortening

½ tsp. baking soda

½ c. dark molasses

¼ tsp. ground allspice

¼ c. water

2 ½ c. Golden Medal all

¾ tsp. salt

purpose flour

Raisins or currants

1. Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except raisins.

2. Cover and refrigerate until chilled 1 to 2 hours.

3. Heat the oven to 375 degrees.

4. Sprinkle a cloth coved surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until ¼” thick. Cut with a 5” to 8” gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.

5. Decorate cookies with raisins.

6. Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula. Cool; decorate with frosting if you like. Makes about 11 (5”) or 6 (8”) cookies.

Sarah Dow