In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutters dipped in flour. Place 1 inch apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners’ sugar if desired. Yield: about 6 1/2 dozen.