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Slice & Bake Molasses Ginger Cookies

• 1 Cup butter margarine or shortening
• 1 Cup brown sugar, packed
• 2 Teaspoons baking soda
• 2 Teaspoons salt
• 2 Teaspoons ground cinnamon
• 1 Teaspoon ground ginger
• 1 Teaspoon ground cloves
• 1 Teaspoon ground allspice
• 6 1/2 Cups all purpose flour
• 2/3 Cup water or apple cider
• 1 1/2 Cups light colored molasses

Instructions:
Cream butter, 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.
Blend flour mixture into sugar mixture until distributed.
Divide dough into 4 equal pieces.
Shape each piece into an 8 to 10" 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 14"X12" piece of heavy duty foil.
Label, store in freezer.
Use within 6 months.
Makes 4 rolls of dough / about 12 dozen cookies.