Ginger Bread Cookies

Recipe From Scovil Bakery, Historic Nauvoo

In a small bowl, whisk together:

2 1/4 tsp. cinnamon
3/4 tsp. cloves
2 1/4 tsp ginger

and set aside.

In large bowl, cream together:

¾ cup oil
2 eggs
1 cup sorghum (molasses)
1 1/2 cups sugar.

then,

½ cup hot water

In a separate bowl, combine:

6 ½ cups flour
1 tsp. baking soda
½ tsp. salt
the spice mixture prepared above,

then add this mixture to the wet ingredients.  (Add more flour if the dough is too sticky. )

Refrigerate overnight.

Roll out dough on a floured surface. Use cookie cutter to cut out cookie shapes.

Bake at 350 degrees for 7 to 8 minutes for soft cookies; 9 to 10 minutes for crisp cookies.

Cookies freeze well and are softer and more flavorful after freezing.

Note: spraying the mixing bowl with Pam before adding the ingredients helps the dough to come out more easily.