3 cups sifted all-purpose flour*
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. instant coffee (or omit and double ginger)
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup molasses (Grandma's)
1/4 cup boiling water
chopped raisins or small candies (for decoration)

Sift together flour, baking soda, salt, cinnamon, ginger and instant coffee. Set aside.

Cream butter. Gradually add sugar, creaming well.

Blend in molasses and boiling water.

Add the dry ingredients gradually; mix thoroughly. Chill dough in refrigerator for 2 hours.

Preheat oven to 375°F.

Roll out dough on floured surface, one-third at a time, to 1/8-inch thickness.

Cut with doughnut cutter. Place circle on ungreased baking sheet with dough from hole for a head. Cut circle opposite head and spread to make bowlegs. Make slanting cuts from sides of circle part way up and spread for arms.

Decorate cowboys with bits of chopped raisins or small candies to mark eyes, mouth and shirt buttons.

Bake at 375°F for 7 to 9 minutes. Cool 1 minute before removing from pan.

Note: If using self-rising flour, omit baking soda and salt.

Makes about 6 dozen cookies.