Gingerbread cookies

 Ingredients:

5 cups flour

1 tsp baking soda

1 tsp salt

2 tsp ginger

2 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

1 cup butter

1 cup sugar

1 1/4 cup unsulphured molasses

2 eggs

Method:

Mix together flour and dry ingredients.

In a saucepan melt butter, cool slightly, add sugar, molasses and eggs.  Mix well.  Add four cups dry ingredients and mix well.

Turn mixture onto lightly floured surface.  Knead in remaining dry ingredients by hand.  Add a little more flour, if necessary, to make a firm dough.  Roll out on a highly floured surface to 1/4-inch thickness for cutout cookies. make on ungreased cookie sheet for 8 minutes.  Place on cooling rack for 5 minutes, remove from sheet and cool.  Makes 40 cookies.

Cookie dough can be stored in fridge for up to one week.  Remove from fridge 3 hours before using.