Gingerbread Cookies

This is the recipe we three sisters grew up on,  from the original 1963 Betty Crocker "Cooky Book."  Unless you want to be rolling and cutting these for hours, I recommend making 1/2 a recipe.

• 1/3 cup soft shortening (I use butter)
• 1 cup brown sugar (packed)
• 1 1/2 cups dark molasses
• 2/3 cup cold water
• 6 cups flour
• 2 teaspoons soda
• 1 teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1 teaspoon cinnamon

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1. Preheat oven 350.  
2. Mix shortening, brown sugar and molasses thoroughly.  Stir in water.
3. Blend all dry ingreedients; stir in.
4. Chill dough.
5. Roll 1/2 inch thick and cut with cookie cutters.  Place far apart on lightly greased baking sheet.  Bake about 15 minutes, or until no imprint remains when touched lightly. 
6. Frost cooled cookies with Easy Creamy Icing.

ICING

• Blend 1 cup sifted powder sugar, 1/4 teaspoon salt and 1/2 teaspoon vanilla and milk to make easy to spread (about 1 tablespoon).  Pipe onto cookies to decorate.

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