Makes 2-3 dozen cookies
Ingredients:
1/3 cup of nonhydrogenated margarine at room temperature
1 cup packed golden brown sugar
1 cup sweet unsulphured molasses
3/4 cup water
6 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, cream together the margarine, brown sugar, molasses, and 1/2 cup water.
In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice. Add dry ingredients to wet ingredients, adding just enough water to incorporate all the flour and form a dough that holds together well.
Turn dough out of bowl and form into 4 equal balls. Wrap each ball with plastic wrap and refrigerate for at least an hour.
Preheat oven to 350F. Line some baking sheets with parchment paper and spray with nonstick spray. Set aside.
Working with 1 ball at a time, roll out dough on lightly floured surface with lightly floured rolling pin. Roll dough about 1/4 inch thick and use cookie cutters to cut desired shapes. Use metal spatula to transfer cookies to prepared cookie sheets, placing them about 1 or 2 inches apart.
Bake for 10 to 12 minutes until surface is firm. Transfer to wire rack to cool, and finally, decorate and eat!
