Gingebread Cookies

If you love gingerbread cookies raise your hand.

I love them when they're soft and warm and good to eat and I love them when they're hard enough to break your teeth 'cuz then they're perfect for going on the Christmas tree. I also love how easy they are to make.

Gingerbread Cookies

1/2 cup shortening 1/2 cup brown sugar 1/2 cup dark molasses 1/3 cup water 3 1/2 cups flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice dash of salt In large bowl, beat butter, brown sugar, molasses and cold water with electric mixer on medium speed until well mixed.  With wooden spoon, stir in remaining cookie ingredients until soft dough forms. Wrap with plastic wrap; refrigerate until firm, at least 2 hours Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick Cut dough with Christmas cookie cutters Place on cookie sheet 2 inches apart. Reroll dough, and cut additional cookies Bake for 10 minutes for a softer cookie and 12 for a harder cookie Cool for 10 minutes before eating and cool overnight for decorating.