Spice Cookies

Good for any occasion! If you don't want to cut cookies into shapes, simply roll dough into a log, chill, then slice and bake.

5 tablespoons dark molasses
2/3 cup non-hydrogenated margarine
1/3cup water
2/3 cup light brown sugar
1/2 cup granulated sugar
2 3/4 cup unbleached flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves

In a saucepan, bring molasses, margarine, water, and sugars to a boil, stirring until sugar is completely dissolved. Set aside to cool.

In a mixing bowl, sift together flour, baking powder, ginger, cinnamon, salt, and cloves. On low speed, add cooled molasses mixture to dry ingredients. Do not over-mix. Shape dough into a slightly flattened round, wrap in plastic, and chill for 1 to 2 hours.

Preheat oven to 300 degrees. Lightly spray a cookie sheet with oil. Roll out chilled dough to 1/8 inch thickness and cut into desired shapes. Place 1 inch apart on prepared sheet and bake for 10 minutes. Turn off heat and allow cookies to sit in oven for another 15 minutes without opening door. Remove from oven and cool on racks. (Dough will keep in the refrigerator for two weeks or for three to four months in the freezer.)