• 3 1/2 C. flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. grated nutmeg
• 1/4 tsp. allspice
• 1 C. molasses
• 1/2 C. vegetable shortening
• 1 C. light brown sugar
• 2 Tbs. dark rum
• 1/3 C. hot water

Mix flour, salt, ginger, baking soda, cloves, nutmeg, and allspice in a medium bowl. In a large bowl, beat together the molasses, shortening, and brown sugar. Combine hot water and rum. To the sugar-molasses mixture, add alternately the dry ingredients and the diluted rum. (If the dough is dry, add an additional Tbs. or two of water, one at a time.) Roll out the dough between two sheets of waxed paper until 1/4 inch thick. Refrigerate for at least two hours. (If desired, refrigerated dough may then be put into freezer bags and frozen for later use.)

Preheat oven to 375 degrees. Grease 2 baking sheets. Cut the dough into 3-inch cookies with a cookie cutter (or coffee can for the traditional larger size). Place them on greased baking sheets. Bake at 375 for 10-12 minutes. Cookies should be dark around the edges and firm in centers. Set baking sheet on a rack to cool for 3 minutes. Then remove the cookies to a rack to cool completely.

From: Harborside House, Marblehead, MA