---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MOLASSES GINGER SLICE AND BAKE COOKIES
  Categories: Desserts
       Yield: 144 servings
  
       1 c  Margarine or shortening
       1 c  Packed brown sugar
       2    Teaspoons baking soda
       1    Teaspoon salt
       2    Teaspoons ground cinnamon
       1    Teaspoon ground ginger
       1    Teaspoon ground cloves
       1    Teaspoon ground allspice
   6 1/2 c  All-purpose flour
     2/3 c  Water or apple cider
   1 1/2 c  Light-colored molasses
  
   WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE
   SOMETIMES Cut four 14x12 pieces of waxed paper or
   plastic wrap; set aside. In large bowl, cream
   margarine or shortening and sugar; set aside. In a
   large bowl, combine baking soda, salt, cinnamon,
   ginger, cloves, allspice and flour; set aside.  Beat
   water or cider and molasses into sugar mixture.
   Gradually blend flour mixture into sugar mixture until
   distributed. Divide dough into 4 equal pieces.  Shape
   each piece into an 8-to-10-inch roll. Wrap each roll
   in 1 piece of waxed paper or plastic wrap.  Place
   wrapped rolls in a plastic freezer container with a
   tight-fitting lid, or wrap airtight in a 14x12 piece
   of heavy-duty foil. Label with date and contents.
    Store in freezer.  Use within 6 months. YIELD:  4
   rolls of dough or about 12 dozen cookies.
   (MOLASSES-GINGER COOKIES IN PART 2)
  
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