Molasses ginger slice & bake cookies

144 Servings

Ingredients

Quantity Ingredient
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
6½ cup All-purpose flour
⅔ cup Water or apple cider
1½ cup Light-colored molasses

Directions

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 8-to-10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14x12 piece of heavy-duty foil. Label with date and contents.

Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about 12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2)

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