Cream shortening and sugar.
Re-sift flour with salt, soda, and spices.
Blend into creamed mixture alternately with molasses and water.
Chill 1 hour.
Roll half the dough at a time, ¼ inch thick.
Cut with floured gingerbread man cutter.
Lift onto lightly greased baking sheets.
Refrigerate scraps of dough while rolling second portion.
Bake at 350° F for 11—13 minutes, or until cookies spring back when touched lightly in center. Do not brown.
Cool. Remove to wire racks.
When cold, decorate with frosting and currants.