Ingredients:
• 1/2 c Vegetable shortening
• 1 c Sugar
• 3 Eggs
• 1/2 c Cold water
• 2 ts Baking soda
• 1 c Sorghum or molasses
• All-purpose flour (5-6 cups)
• 1 ts Ground cinnamon
• 1/2 ts Ground cloves
• 1 ts Ginger
• 1/2 ts Salt minutes

Directions:
1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a time. Mix water and baking soda in small bowl until dissolved. Add baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of the flour, the spices and salt together. Blend into dough. Divide dough into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight. 2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on lightly floured surface. Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes. Do not overbake. 3. When cool, decorate with buttercream frosting and/or candies as desired. Sorghum gives these cookies a special flavor, but molasses can be used as a substitute.


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