Christmas Ginger Cookies I

Whisk together flour, baking soda, ginger, clove, cinnamon, nutmeg, and salt in a large bowl.

Cream Crisco and brown sugar together in a separate bowl until light and fluffy, approximately 2-3 minutes.

Beat in molasses, egg, and vanilla until fully incorporated.

Stir the molasses mixture into the dry ingredients alternately with water, beginning and ending with the dry mixture, until just combined.

Refrigerate dough for at least 1 hour, or until firm enough to handle.

Preheat oven to 350°F (175°C).

Roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.

Bake for 12 minutes, until edges are set but centers remain slightly soft.

Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.