Gingerbread Men

1/2 cup of sugar

1/2 cup of shortening

1/2 cub of dark molasses

1/4 cup of water

3/4 teaspoon of salt

3/4 teaspoon of ground ginger

1/2 teaspoon of baking soda

1/4 teaspoon of ground allspice

2 1/2 cups of Gold Medal all‑purpose flour

 Raisins or currants

 

1. Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except rasins.

2. Cover and refrigerate until chilled, 1 to 2 hours.

3. Heat the oven to 375.

4. Sprinkle a cloth‑covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick.  Cut with a 5 to 8 inch gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.

5. Decorate cookies with rasins, I like frosting, red hots or whipped cream on them.

6. Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula.  Cool; decorate with frosting if you like.

 

Makes about eleven 5‑inch or six 8‑inch cookies.