Molasses Ginger Slice And Bake Cookies

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Title: MOLASSES GINGER SLICE AND BAKE COOKIES
Categories: Desserts
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)

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