1 cup sugar
1/2 cup (1 stick) butter, cut into small pieces
1/2 cup molasses
1/3 cup water
3 cups sifted all-purpose flour*
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves

Combine in 3-quart saucepan: sugar, butter, molasses and water; heat to lukewarm (about 110°F), stirring constantly. Remove from heat and continue stirring until butter melts. Cool.

Sift together flour, baking soda, cinnamon, ginger and cloves.

Add the dry ingredients gradually to the cooled sugar mixture, blending well. Beat thoroughly. Cover; chill dough at least overnight or allow to age up to one week.

Preheat oven to 375°F.

Place chilled dough, about one-fourth at a time, on well-floured surface. Knead 10 strokes. Coat dough with flour, then roll out with floured rolling pin to 1/16-inch thickness.

Cut into desired shapes with cookie cutters or pastry wheel. Place on lightly greased baking sheets.

Bake at 375°F for 5 to 8 minutes.

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

Makes 10 to 12 dozen cookies.