|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
1. Into large bowl, measure all ingredients. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula (dough will be very sticky). Cover bowl with plastic wrap; refrigerate 1 to 2 hours until easy to handle.
2. Preheat oven to 350°F. With hands, roll 1 tablespoonful dough into 2 1/2-inch-long oval. Repeat with remaining dough, placing cookies, 1 inch apart, on ungreased cookie sheets.
3. Bake cookies 10 minutes or until lightly browned. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container.