Title: Molasses Ginger Slice and Bake Cookies
Categories: Dessert
Yield: 144 Servings
| 1 | c | Margarine or shortening |
| 1 | c | 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 1/2 | c | All-purpose flour |
| 2/3 | c | Water or apple cider |
| 1 1/2 | c | Light-colored 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 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)