Organized Cooking

Ginger Bread Cookies Recipe from the 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 a large bow, cream together:
 3/4 cup oil
 2 eggs
 1 cup  molasses
 1-1/2 cups sugar
 Add 1/2 cup hot water.

 In a separate bowl, combine:
 6-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt

 Add spice mixture prepared above. 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, place cookies on parchment paper and bake. 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 prevents the dough from sticking to the bowl