2 1/4 c. fork-stirred unbleached all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 lb. stick butter
1/2 c. sugar
1 lg. egg
1/2 c. molasses
1/2 c. water

On wax paper or in a bowl, stir together flour, baking soda, salt, cinnamon and ginger. In the large bowl of an electric mixer, cream butter and sugar; add egg and molasses; beat until blended; mixture will look curdly.

Add half the flour mixture and half the water; beat gently until smooth; repeat with remaining flour mixture and water. Drop by level tablespoonfuls, several inches apart, on ungreased cookie sheets.

Bake in a preheated 375 degree oven until lightly browned, 8 to 10 minutes. With a wide metal spatula, remove to wire racks to cool completely. Store in a tightly covered container with wax paper between layers. Makes about 4 1/2 dozen thin cake-like cookies. If you use regular cookie sheets, wipe each well with paper toweling between bakings.