Cream together the shortening, sugar and molasses.
Add the all the spices and powders.
Cream in the water (things may separate a bit, just keep beating).
Add the flour. You’ll roll more flour in later, but if your dough seems particularly soft, you can add a few more tablespoons of flour.
Wrap dough in plastic and refrigerate until chilled (2 hours or so)
Roll dough out thin, adding flour to keep the dough from sticking. (1/4 inch thick at the most, if your walls are too thick and heavy…especially the roof…it’s hard to get them to glue together).
Cut out shapes and place on parchment lined cookie sheet. Place pans in the freezer while oven heats.
