Title: 1989 2nd place great-grandma's gingerbread cookies
 Categories: Cookies, Holiday
      Yield: 36 Servings
 
    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
 
  Preparation time: 30 minutes Chilling time: Overnight Baking time: 10
  minutes
  
   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.