1/3 cup shortening

1 tsp. salt

1 cup brown sugar, packed

1 tsp allspice

1 1/2 cup dark molasses

1 tsp. ground ginger

2/3 cup cold water

1 tsp. ground cloves

7 cups flour

1 tsp. cinnamon

2 tsp. baking soda

Mix together shortening, brown sugar and molasses; mix well. Stir in water; set aside. Sift together flour and remaining ingredients in a large bowl; add to molasses mixture and mix thoroughly. Divide dough into 4 portions; chill for 3-4 hours. Roll out one portion at a time, keeping remaining dough refrigerated until ready to use. Roll dough to 1/2" thickness; cut using your favorite gingerbread cookie cutter shapes. Place on greased baking sheets; bake at 375 degrees for 10-12 minutes. Cool completely on wire racks and frost as desired. Makes about 7 dozen.

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