1/2 cup shortening
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1/2 cup water
1 1/2 tsps ginger
1 cup Steen's Pure Cane Syrup
1/2 tsp ground cloves
3 1/2 cups sifted all-purpose flour
1/4 tsp allspice


Cream together shortening and sugar until light and fluffy. Combine water and syrup. Sift together flour, salt, baking soda and spices. Add alternately to creamed mixture with water and syrup, blending well after each addition. Chill in bowl in refrigerator overnight. Roll out dough 1/4 inch thick on lightly floured board or pastry cloth. Cut into rounds with a 4 inch cookie cutter. Place 4 at a time on greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. To store, place in tightly covered container.

YIELD: 1 ½ dozen cookies