Molasses Ginger Slice and Bake Cookies

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)