Molasses Ginger Slice and Bake Cookies

Yields:	144 servings
Rate this Recipe

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.

See part 2 for cookies recipe!

I loved how they looked and they are very tasty, too!

Reviewed by spikesgirl