Molasses Cookies

Ingredients

• 2 teaspoons baking soda 
• 2 cups blackstrap molasses dark
• 7 cups flour all-purpose
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cloves 
• 1 tablespoon ground ginger 
• 1 teaspoon nutmeg 
• 1 halves pecans 
• 0.3 cup rum 
• 1 tablespoon salt 
• 1 cup shortening 
• 2 cups sugar 
• 0.8 cup water 

Equipment

• baking sheet
• oven
• mixing bowl

Directions

1. Cream shortening in a large mixing bowl; gradually add sugar, beating well.
2. Dissolve soda in molasses in a small mixing bowl; stir until well blended, and set aside.
3. Combine water and rum, stirring well; set aside.
4. Sift together flour, salt, and spices in a large mixing bowl; gradually add to creamed mixture alternately with reserved molasses and rum mixtures, beginning and ending with flour mixture, stirring well after each addition. Divide dough in half; wrap each half in waxed paper, and chill overnight.
5. Work with one half of dough, keeping remaining dough chilled until ready to use.
6. Roll to 1/8-inch thickness on a well-floured surface.
7. Cut with a diamond- shaped cutter.
8. Place on lightly greased cookie sheets, and firmly press a pecan half in center of each cookie.
9. Bake at 350 for 10 minutes or until lightly browned and crisp.
10. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough and pecans.