I’ve been making this recipe now for a few years and can’t remember where I got it from. The dough is usually extremely easy to work with, but we had such a wet winter that I had to add a couple of extra cups of flour because they were so sticky from the humidity. This is my favorite gingerbread cookie recipe.

INGREDIENTS:
1/3 cup shortening
1 cup packed brown sugar
1 1/2 cups (12-oz jar) dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground allspice
2 tsp ground ginger
2 tsp crushed cloves
2 tsp ground cinnamon
Decorations (raisins, red-hots, M&M;s, etc)

DIRECTIONS:
Mix shortening, brown sugar, and molasses thoroughly. Stir in 2/3 cup water. Blend flour, soda, salt, and spices; stir into molasses mixture. Chill for about 1 hour (up to overnight).

Line cookie sheet with parchment paper. Roll the dough about 1/4″ thick. Cut with cookie cutters and place on prepared pan. Bake at 350° for 10-12 minutes. Cool slightly, then remove from baking sheet. When completely cool and ready to decorate, use Meringue Powder Icing as “glue” for the decorations.