|All purpose flour||4 3⁄4 Cup (76 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Vegetable shortening||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Molasses||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Sift flour, salt, baking powder, baking soda, and spices together and blend thoroughly; set aside.
Beat shortening and gradually add brown sugar, beating until fluffy.
Mix the molasses and water.
Alternately add dry ingredients in fourths and molasses mixture in thirds to creamed mixture, blending well after each addition.
Chill dough about 1 1/2 hours, or until firm enough to roll.
Working with a small amount of dough at a time, roll 1/4 inch thick on a lightly floured surface.
Cut with a floured 3-inch round cookie cutter.Place about 2 inches apart on lightly greased cookie sheets.
Bake at 375F 10 to 12 minutes.
Carefully remove cookies to wire racks; cool completely