1 lb. (2 c.) butter
1/2 tbsp. salt
3 c. brown sugar
3 lg. eggs
3/4 c. dark molasses
1/4 c. water
6 1/2 c. unsifted flour
1 tbsp. baking soda
1 tbsp. cinnamon
2 tsp. cloves
2 1/4 tsp. ginger

Cream butter, molasses, water, salt and brown sugar together. Beat in eggs. Sift dry ingredients together and then add to creamed mixture. Mix well. Refrigerate for 24 hours. Roll in balls then in granulated sugar. Bake 15-18 minutes at 350 degrees. Makes about 6 dozen cookies.