Preparation:
In a large bowl,combine flour,cinnamon,allspice,nutmeg,baking soda,and
salt.In another large bowl,with mixer at low speed,beat margarine or butter
with brown sugar until blended.Increase speed to high;beat until light and
creamy.
At low speed beat in molasses until blended,then beat in 3 cups flour
mixture
with spoon,stir in remaining flour mixture.Divide dough into 4 equal pieces.
Wrap each piece in plastic wrap and freeze ast leat 1 hour or refrigerate
overnite
until dough is firm enough to roll.
Preheat oven to 350 degrees.On well floured Surface,with floured rolling
pin,roll
1 piece of dough 1/8 inch thick,keeping remaining dough refrigerated (dough
will
be soft).With floured 3 to 4 inch assorted cookie cutters,cut dough into as
many cookies as possible;reserve trimmings.Place cookes,about 1 inch apart
on greased large cookie sheet.Bake cookies 8 to 10 minutes,until just
browned
Cool cookies on cooklie sheet 5 minbutes.With pancake turner,remove cookies
to wire rack to cool completely.Repeat with remaining dough and trimmings, |
