Age group(s) for this recipe:
Preschool and Younger
Elementary School
Middle School
High School & Beyond

Estimated time:
Preparation takes approximately 15 minutes, cookies chill for 1 to 2 hours, and cook in 8 to 10 minutes

Number of servings:
Makes about eleven 5-inch cookies or six 8-inch cookies

Ingredients: (Hit your return key to start a new line)
1/2 cup granulated sugar
1/2 cup shortening
1/2 cup dark molasses
1/4 cup water
3/4 teaspoon of salt
3/4 teaspoon of ground ginger
1/2 teaspoon of baking soda
1/4 teaspoon of ground allspice
2 1/2 cups all-purpose flour
Raisins or currants

Directions:
Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed 1 minute. Stir in remaining ingredients except raisins.
Cover and refrigerate until chilled, about 1 to 2 hours.
Heat the oven to 375°.
Sprinkle a cloth-covered surface lightly with flour; turn dough onto surface. Roll dough with a rolling pin until 1/4 inch thick. Cut with a 5- to 8-inch gingerbread kid cutter. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.
Decorate cookies with raisins.
Bake until set, 8 to 10 minutes. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula. Cool; decorate with frosting if you like.

Other suggestions and comments:
Gingerbread kids are great fun to make with kids for the holidays. Try personalizing the cookies by putting names on each one, or decorate them as holiday characters.