Tiny Bear Cookies

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 teaspoon salt
1/2 teaspoon soda
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon cinnamon

Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, and spices. Cover, chill 2 hours.

Pre-heat oven to 375 degrees. Roll dough 1/4" thick on lightly floured cloth covered board. Cut with cookie cutter. Place on ungreased baking sheet. Bake 10-12 minutes. Immediately remove from baking sheet. Cool.

For crisper cookies, roll dough 1/8" thick. Bake 8 minutes.

Dough may be frozen. It will keep in the freezer for 6 months. To use, let dough thaw in refrigerator overnight. Then proceed as above.
If you do not have a pastry cloth to roll cookies on, it may be easier to roll the dough between two pieces of cling wrap, or wax paper.
This recipe will make about 3 dozen medium size cookies. If you make large gingerbread boys, it makes less; if you make tiny bears, it makes a lot more!