In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils. Freeze option: Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.