1 cup sugar
1 cup molasses
1/2 cup water
1/3 cup canola oil
1 egg
5 1/2 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
3 teaspoons ground ginger
1 teaspoon ground cinnamon
Frosting of your choice, optional
In a large bowl, combine the sugar, molasses, water, oil and egg. Combine the flour, baking soda, cream of tartar, ginger and cinnamon; add to molasses mixture and beat until combined. Cover and refrigerate for 1 hour or until easy to handle.
On a well-floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters of your choice. Using a floured spatula, place cookies 1 inch apart on greased baking sheets. If cookies will be hung, use a plastic straw to make a hole about 1/2 inch from the top of each.
Bake at 375F for 10-12 minutes or until edges are lightly browned. Use straw to reopen holes. Remove to wire racks to cool completely.
Decorate with frosting if desired. Let dry completely. Thread ribbons through hole.
Makes 4 dozen
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