- 1/2 cup margarine
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg
- 2 cups sifted all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ginger
- 1/2 tsp ground nutmeg
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Notes: Measure the flour by spooning it into the measuring cup and using a knive to level off. Refrigerating overnight will enhance the flavor. These cookies don't rise so what you see on the pan is what you will get when baked. Taste the dough! If you want a more spicy product add ginger to suit your taste. If kept in an air tight continer they will be still soft 7 days later. If left out they will dry out but make great tea dunking cookies.