Instructions: Cream together shortening with sugar. Mix in molasses, baking soda, salt,
ginger, cinnamon, allspice and nutmeg. Mix in one-thrid of the flour; mix
in half of the milk. Repeat once. Mix in remaining flour. Form into ball.

Refrigerate dough for 4 hours.

On floured surface, roll out half of the dough to 1/4-inch thickness; cut
into 2-1/2 inch rounds. Repeat with remaining dough.

Transfer to greased baking sheets; bake in 350F 180C oven for 15 minutes or until edges are golden brown. (Can be stored in airtight container for
up to 1 week.)

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