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Ginger Bread Cookies
Tammy Krawczyk, Ogema

1/2 cup shortening
1/2 cup sugar
1/2 cup dark molasses
1/4 cup water
2-1/2 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
3/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. allspice

Cream shortening and sugar. Blend in molasses, water, flour, salt, baking soda, ginger, nutmeg, and allspice. Cover and chill for 2–3 hours. Heat oven to 375 degrees. Roll dough 1/4-inch thick on a lightly floured board. Cut with desired cookie cutters. Place cookies on ungreased baking sheet. Bake 10–12 minutes. Immediately remove from baking sheet; cool. Frost with desired frosting. Makes approx. three dozen 2-inch cookies.

 

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