Ginger Cookies

A recipe my mom always made for us. I think she is the reason I love all those nutty spices like ginger, nutmeg, cinnamon, cloves - the list goes on and on. These are great with a nice cup of tea for dipping! The dough needs to chill 2 hours before rolling out for cutting - so allow this extra time. The amount of cookies will vary depending on the size and shape of the cookie cutters you use. For a standard 2" round cutter, you will get approximately 40 cookies from this recipe.

• Ready In: 2 hrs 45 mins
• Serves: 20
• Yields: 40 cookies

Ingredients

• 1⁄3 cup shortening (at room temperature)
• 1  cup brown sugar
• 1 1⁄2 cups dark molasses
• 1⁄2 cup cold water
• 6  cups flour
• 1  teaspoon salt
• 1  teaspoon allspice
• 1  teaspoon ginger
• 1  teaspoon clove
• 1  teaspoon cinnamon
• 2  teaspoons baking soda
• 3  tablespoons cold water

Directions

1. Preheat oven to 325°F.
2. In a large bowl, mix together the shortening, brown sugar and molasses.
3. Stir in the 1/2 c cold water.
4. In a medium bowl, sift together flour, salt, and spices (NOT the baking soda).
5. Mix the flour mixture into the wet ingredients.
6. In a small bowl, stir the baking soda into the 3 tbls of cold water; then stir into the other dough mixture.
7. Chill dough for a minimum of 2 hours.
8. Roll out dough to a 1/2" thickness.
9. Cut with cookie cutters of your desired shape/design.
10. Place 2 inches apart onto a greased cookie sheet.
11. Bake for 14-16 minutes.