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.
From
Yields
48 Servings