Gingerbread Cookies

Yields:	2 dozen
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Cream shortening and sugar in mixing bowl, beat in eggs.

Mix water and baking soda in small bowl until dissolved.

Add baking soda mixture and sorghum to butter mixture.

Sift 5 1/2 cups of the flour, the spices and salt together.

Blend into dough. Divide dough into 4 balls.

Wrap in plastic wrap. Flatten and refrigerate overnight.

Heat oven to 350 degrees. Roll 1 portion of dough out at a time on lightly floured surface.

Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes.

Do not overbake.

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Easy and pretty good casserole. I used ground pork sausage instead of bacon. Kind of bland, though. I thought the onion wasn't necessary.

Reviewed by misha