1989 2nd Place: Great-Grandma's Gingerbread Cookies

36 Servings

1/2 C Vegetable shortening
1 C Sugar
3 Eggs
1/2 C Cold water
2 t Baking soda
1 C Sorghum (or molasses)
All-purpose flour (5-6 cups)
1 T cinnamon, Ground
1/2 T cloves, Ground
1 T Ginger
1/2 T Salt

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.