1/2 cup shortening
1/2 cup sugar
1/2 cup dark molasses
1/4 cup water
2 1/2 cups all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
3/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
Raisins
Candied cherries or red gumdrops
Citron
String licorice
Decorators' Icing (below)
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and all-spice. Cover; chill 2 to 3 hours.
Heat oven to 375 degrees F. Roll dough 1/4 inch thick on lightly floured cloth-covered board. Cut with gingerbread boy cutter; place on ungreased baking sheet.
Press raisins into dough for eyes, nose and buttons. Use bits of candied cherries and strips of citron and string licorice for other trims. Bake 10 to 12 minutes. Immediately remove from baking sheet. Cool. Trim with Decorators' Icing.
About fifteen 4-inch cookies.
Note: For crisper cookies, roll dough 1/8 inch thick. Bake 8 minutes. About 2 dozen cookies.
Decorators' Icing:
Mix 2 cups confectioners' sugar and 1 Tsbp water. Add more water, 1 tsp at a time, until icing is of the consistency that can be used easily in a decorators' tube and yet hold its shape.
3/4 cup.
