Heat the molasses, sugar and shortening to melt and dissolve the sugar.

Let cool, then stir in everything else, with the flour being last.

Let the dough stand covered, at room temperature for 3 weeks. If you don’t have that much time, it’s okay.

Roll out fairly thin, cut into rectangles 1-1/2 inches by 3 inches (4 x 8 cm) with a fluted cutting wheel or a knife.

Bake in a 325 degree oven for 10 minutes, then let cool. Check the texture. If you desire a crispier texture, bake an additional 5 min.

In the center of each cookie put either an almond half, or a candied cherry.

This recipe makes lots of cookies, but they keep well if kept in a tightly covered cookie tin, a plastic storage bag, or in the freezer. These cookies get better with age.