Gingerbread Boys
from Betty Crocker's Picture Cookbook

Makes about 12 large "boys" (or many smaller)

1/3 cup vegetable shortening (I use the trans fat--free Crisco)
1 cup packed golden brown sugar
1 1/2 cups mollases
2/3 cup water
7cups all-purpose flour (that's about 1 3/4 pounds)
2teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Powdered sugar
Milk or water
Food coloring
Chocolate chips, dried fruit, colored sugar, sprinkles, etc., for decor

1. In a stand mixer fitted with the paddle attachment, or with an electric mixer, beat the shortening, sugar, and molasses until combined.

2. Stir in the water on low speed.

3. Sift together the flour, baking soda, salt, and spices and add gradually to the batter on low speed, just until combined. Divide the dough into 3 or 4 pieces and wrap in plastic wrap or waxed paper. Refrigerate for at least 30 minutes and up to a couple of days.

4. When you're ready to bake, preheat the oven to 350 degrees F. Assemble your cookie cutters and and lightly grease baking sheets or line them with parchment paper. Roll out one package of dough at a time on a lightly floured work surface or between layers of waxed paper to about 1/4 inch thick. Cut out cookies and place them at least 3/4 inch apart on the baking sheets. (Or, if you're Betty Crocker, "Grease a cardboard gingerbread boy pattern, place on the dough, and cut around it with a sharp knife.") Press raisins, chocolate chips, or other non-sugar decorations into the dough as desired. Bake until puffy and just starting to brown around the edges, 10 to 12 minutes.

5. Use a spatula to move the cookies to wire racks to cool completely. When cool, decorate them using icing made of powdered sugar, a few drop of water or milk, and food coloring. Use sprinkles, colored sugar, mini chips, and other decorations to finish the cookies. Let them dry, then store in an airtight tin or wrap cookies individually for gifts.