Gingerbread Cookies

1 cup molasses (Brer Rabbit, mild)

1 cup margarine

1 cup dark brown sugar

5 cups sifted flour

3 teaspoons ground ginger

2 teaspoon cinnamon

1/4 teaspoon salt

1 large egg

1 teaspoon vanilla

1 - Heat molasses in large saucepan.  Remove from heat, stir in margarine & brown sugar.  Cool.

2 - Sift flour and dry ingredients.

3 - Slowly, a little at a time, stir most of this flour mixture into the molasses-margarine-sugar mixture.

4 - Add egg and vanilla, mix well.

5 - Stir in remaining flour, blend well.

6 - Cover dough lightly; chill for 4 hrs or overnight.

7 - Follow the instructions for molding in deep cavity molds (cookie stamps may be used).

8 - Place cookies on lightly greased cookie sheet.  Bake in preheated oven at

350 degrees for 10-15 minutes.

Hints:  Less spices may be used if your children find this gingerbread too spicy.  Can be kept in freezer or kept soft by storing with slice of apple or rye bread.

www.cookiemold.com is your source of functional molds carved by Gene Wilson

Gingerbread molds include those on the following webpages:

"Gingerbread Molds"

"Birth & Anniv. Molds"

Also working well with gingerbread: "Speculaas Boards" and "Shortbread Molds"

Also: ALL cookie and butter stamps work well with gingerbread dough.