Ingredients

• ½ cup cold water
• 2 teaspoon baking soda
• 1 cup sorghum or molasses
• All-purpose flour (5-6 cups)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon ginger
• ½ teaspoon salt

Directions

• Directions
• 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 ½ 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 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.
• 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.