Dark Molasses Gingerbread Cookies

Directions

Cream shortening and sugar in mixing bowl, beat in eggs.

Mix water and baking soda in small bowl until dissolved.

Add baking soda mixture and sorghum to butter mixture.

Sift 5½ 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.

Heat oven to 350℉ (180℃). 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.

Decorate cookies if you wish.