2/3 c. butter, room temp.
1/2 c. light molasses
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 c. chopped almonds
1/2 c. packed brown sugar
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. baking soda
3 tbsp. water
About 3 c. all purpose flour

Cream butter and brown sugar. Add molasses and spices, mix well. Mix salt and baking soda and dissolve in water. Add to batter. Divide batter in half. Add almonds to half of dough. Finally add flour to 2 batters. Dough should be pliable and easy to roll out. Let dough rise in refrigerator for about 2 hours. Roll out dough, a little at a time, on a lightly floured surface to about 1/4" thickness. The thinner the dough, the crispier the cookies. Cut out cookie shapes as desired; place on cookie sheets. Bake at 400 degrees for about 6 to 8 minutes. Cool. Makes about 5 dozen.