Ingredients
- 11⁄3 cups margarine, room temperature
- 11⁄3 cups brown sugar
- 1 cup light or dark molasses
- 1⁄2 cup milk
- 2 eggs
- 61⁄2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 2 teaspoons cloves
- 1 egg white
- 1 tablespoon water
- 2 cups powdered sugar
- 1 egg white
- 1 teaspoon lemon juice
- 1 to 2 teaspoons water
- A few drops of food coloring
Directions
Beat the margarine, sugar, molasses, milk and eggs in a mixer on medium to high speed until creamy. Blend in the dry ingredients. Refrigerate the dough in a covered bowl or plastic wrap overnight. Roll out the dough on a lightly floured surface to 1⁄8-inch thickness. Cut it into shapes and place the cookies 1 inch apart on greased cookie sheets. Frost or brush them with egg wash. Bake the cookies at 325 degrees 8 to 10 minutes or until they spring back at the touch. Cool on a rack and store in an airtight container. Makes 3 to 4 dozen.