Gingersnaps!

Gingersnaps!

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
molasses
oil, olive, salad or cooking
water, bottled, generic

Directions:
Sift the dry ingredients together in a large bowl.
Warm the molasses, and mix the molasses, oil and water.
If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
Mix the wet ingredients into the dry ingredients.
The dough should be quite stiff, and not particularly sticky.
If it is too soft and sticky, add a little more flour.
Preheat the oven to 350F.
Roll out the dough to about 1/4" thick, and cut out with cookie cutters.
Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
Re-roll and cut the scraps, until the dough is gone.
Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.