Cookies
1 cup granulated sugar
1/2 cup shortening
4 cups Gold Medal® all-purpose flour
1 cup full-flavor (dark) molasses
1/2 cup water
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Glaze, if desired
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk

1. In large bowl, beat granulated sugar and shortening with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients. Cover; refrigerate dough at least 3 hours or until firm.
2. Heat oven to 375°F. Generously grease cookie sheet with shortening or cooking spray. On generously floured cloth-covered surface, roll half of dough at a time to 1/4-inch thickness. Cut with 3-inch round cookie cutter. Place about 1 1/2 inches apart on cookie sheets.
3. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4. In small bowl, mix glaze ingredients until smooth. Spread on cooled cookies.
High Altitude (3500-6500 ft): No change.

Source: bettycrocker.com