|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Vegetable shortening||1⁄2 Cup (8 tbs) (or margarine)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Combine flour, salt, ginger, nutmeg, clovesandcinnamon in 1 quart measure.
Mix together lightly.
In large mixing bowl.
Cream shortening and sugar together until light and fluffy.
Stir in molasses and water.
Blend in flour mixture until smooth.
Chill dough at least 3 hours.
Roll dough 1/8 inch thick on floured pastry cloth.
Cut into gingerbread boys or girls with 3 to 4-inch cookie cutters.
Place sheet of waxed paper on inverted (12 x 8-inch) baking dish.
4 at a time, MICROWAVE 2 MINUTES, 30 SECONDS to 4 MINUTES on '6', or until cookies are set.
Decorate as desired.
For ovens without solid state heat control, MICROWAVE 3 to 5 MINUTES on HIGH.