Yield: 48 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Unsalted butter, softened |
| ½ cup | Dark brown sugar, firmly p |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Ground ginger |
| ½ teaspoon | Ground cloves |
| ½ teaspoon | Allspice |
| ¾ cup | Dark molasses |
| ⅓ cup | Water |
| 3¼ cup | Sifted flour |
| \N \N | 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 ¼ 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.