1/4 c Unsalted butter, softened
1/2 c Dark brown sugar, firmly p
1 ts Baking soda
1 ts Salt
1/2 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Ground cloves
1/2 ts Allspice
3/4 c Dark molasses
1/3 c Water
3 1/4 c Sifted flour
Raisins
Directions: In a large mixing bowl, cream together butter and sugar.
Beat in the baking soda, salt, cinnamon, ginger, cloves, and
allspice. Mix well. Stir in the molasses, then add the water.
Gradually work the flour into the batter,
1 cup at a time. Knead the mixture into a smooth dough. If
the dough is sticky, add more flour, a little at a time, until it is
easier to work. Divide the dough into two equal parts. Wrap each
half in waxed paper and refrigerate over- night. Do not freeze. The
next day, preheat the oven to 350. Lightly grease two large baking
sheet with butter or vegetable shortening. On a floured work survace,
roll out the dough to a thickness of 1/4 inch. Cut out the cookies
using a 3-inch-tall gingerbread man cookie cutter. Place the cookies
1 inch apart on the baking sheets. Create the eyes and buttons with
the raisins. Bake for 10 to 12 minutes, or until the cookies have
browned around the edges. Remove from the oven. After the cookies
have cooled for 2 to 3 minutes, but are still warm to the touch, use
a spatula to transfer them to wire racks to cool completely.
Yields
48 Servings
