Recipe - Molasses Ginger Slice And Bake Cookies

1 cup Margarine or shortening
1 cup Packed brown sugar
2 Teaspoons baking soda
1 Teaspoon salt
2 Teaspoons ground cinnamon
1 Teaspoon ground ginger
1 Teaspoon ground cloves
1 Teaspoon ground allspice
6 One half cup Allpurpose flour
2/3 cup Water or apple cider
1 One half cup Lightcolored molasses

WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four
14x12 pieces of waxed paper or plastic wrap; set aside. In large bowl,
cream margarine or shortening and sugar; set aside. In a large bowl,
combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour;
set aside. Beat water or cider and molasses into sugar mixture. Gradually
blend flour mixture into sugar mixture until distributed. Divide dough into
4 equal pieces. Shape each piece into an 8to10inch roll. Wrap each roll
in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a
plastic freezer container with a tightfitting lid, or wrap airtight in a
14x12 piece of heavyduty foil. Label with date and contents.
Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about
12 dozen cookies. (MOLASSESGINGER COOKIES IN PART 2)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini