| 1 | Cream together shortening with sugar. |
| 2 | Mix in molasses, baking soda, salt, ginger, cinnamon, allspice and nutmeg. |
| 3 | Mix in one-thrid of the flour; mix in half of the milk. |
| 4 | Repeat once. |
| 5 | Mix in remaining flour. |
| 6 | Form into ball. |
| 7 | Refrigerate dough for 4 hours. |
| 8 | on floured surface, roll out half of the dough to ?inch thickness; cut into 2-?inch rounds. |
| 9 | Repeat with remaining dough. |
| 10 | transfer to greased baking sheets; bake in 350f 180c oven for 15 minutes or until edges are golden brown. |
| 11 | (can be stored in airtight container for up to 1 week). |
