Full Page 4 x 6 5 x 7

3 1/2 c. flour
1 t. soda
1 1/2 t. ginger
1 1/2 t. cinnamon
1 t. cloves
1/4 t. ground cardamon
1/2 c. margarine
3/4 c. sugar
1 egg, unbeaten
3/4 c. molasses
blanched almond halves

Sift together flour, soda and spices. Cream margarine, gradually add sugar, creaming until light and fluffy.
Add egg and molasses. Beat well. Stir in dry ingredients gradually mixing until well blended. Cover, chill over night.
Roll out on well floured surface, a small portion at a time, to 1/8 inch thickness. Cut into variety of shapes with cookie cutters. Cookies may be trimmed with almonds or colored sugars as desired. Place on lightly greased cookie sheets.
Note: Dough may be used in small amounts if desired. Will keep one week. These cookies keep well once they are baked also. Store in covered tin.

Serves
Keywords: cookies,desserts,sweets   Category: Cookies    Cookbooks: Carl and Hugh
Recipe by Mrs. George Southworth     Added: March 02, 2007 by deebeeeff     Last Updated: July 03, 2015
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