Ingredients
1/2 cup shortening1 cup packed brown sugar1 cup molasses1/3 cup hot water2 tablespoons rum or 1 teaspoon rum extract3-1/2 cups all-purpose flour1-1/2 teaspoons salt1-1/2 teaspoons ground ginger1 teaspoon baking soda1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg1/4 teaspoon ground allspiceSugar
Preparation
In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk molasses, hot water and rum. In another bowl, whisk the flour, salt, ginger, baking soda, cloves, nutmeg and allspice; add to creamed mixture alternately with molasses mixture, beating after each addition. Refrigerate, covered, 4 hours or until easy to handle.
Preheat oven to 375°. Shape dough into 1-1/2-in. balls and place 3 in. apart on greased baking sheets. Flatten to 1/2-in. thickness with bottom of a glass dipped in sugar.
Bake 12-14 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.
