| 1 | Recipe by: betty crocker"s cookbook mix brown sugar, shortening, molasses and water. |
| 2 | Stir in remaining ingredients. |
| 3 | Cover and refrigerate at least 2 hours. |
| 4 | Heat oven to 350 degrees. |
| 5 | Grease cookie sheet lightly. |
| 6 | Roll about ?of the dough ?inch thick on floured board. |
| 7 | Cut with floured gingerbread cutter or other favorite cutter. |
| 8 | Place about 2 inches apart on cookie sheet. |
| 9 | Bake 10 to 12 minutes or until no indentation remains when touched; cool. |
| 10 | Decorate with colored frosting, colored sugar and candies if desired. |
| 11 | About 2-?dozen 2-?inch cookies; 185 calories per cookie. |
