GINGERBREAD

GINGERBREAD 1 1/2 c. molasses 1 c. dark brown sugar, firmly packed 2/3 c. cold water 1/3 c. Crisco 7 c. flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. cloves 2 tsp. ginger 1 tsp. allspice 1 tsp. salt Combine molasses, brown sugar, Crisco and water. Add remaining ingredients to combine. Refrigerate several hours or overnight. Roll dough 1/4 inch thick on a lightly floured board. Cut into gingerbread boy or girl shapes with floured cookie cutters. Place shapes 1 1/2 to 2 inches apart on lightly greased cookie sheets and bake in a 350°F preheated oven. Cookies take from 8-15 minutes to bake, depending upon size. Remove from cookie sheets and cool on wire racks. When thoroughly cooled, decorate with vanilla frosting. Vanilla frosting: 4 c. confectioners sugar 1 tsp. vanilla 6 tbsp. cream Beat together till smooth and add food coloring to tint to desired color or use plain.