Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  vegetable shortening
  1                cup  sugar
  3                     eggs
     1/2           cup  cold water
  2          teaspoons  baking soda
  1                cup  sorghum or molasses
                        all-purpose flour -- (5-6 cups)
  1         tablespoon  ground cinnamon
     1/2    tablespoon  ground cloves
  1         tablespoon  ginger
     1/2    tablespoon  salt

Preparation:

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.

Nutritional Information:

54 Calories (kcal); 3g Total Fat; (53% calories from fat); trace Protein; 6g Carbohydrate; 16mg Cholesterol; 164mg Sodium