Ginger and cinnamon add holiday spice to these thick, dark cookies.
In a large bowl, combine the flour, baking soda, ground ginger, cinnamon and salt. Set aside.
In a very large bowl, beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add the eggs, water, vinegar, and molasses; beat until combined. Add flour mixture and beat until combined. Divide dough in half. Cover and chill for 1 hour or until easy to handle.
On a floured surface, roll out half of the dough to 1/2-inch thickness. Cut dough using a 3-inch scalloped or round cutter. Place cookies 2-1/2 inches apart on ungreased cookie sheets. Sprinkle with coarse sugar.
Bake in a 375 degree F oven about 10 or until edges are firm. Remove and cool on wire racks. Store cookies at room temperature for up to 3 days. Makes 26 cookies.