1-1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Cover and refrigerate at least 2 hours.
Heat over to 350 degrees F. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on a lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes; cool. Decorate with Decorators frosting, if desired.