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1
In the large bowl of an electric mixer, beat butter, sugar and molasses until mixture is light and smooth.
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2
Add egg and water or milk, blending well.
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3
In a separate bowl, mix together the flour, soda, salt and spices.
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4
With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined.
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5
Remove, knead briefly with your hands, divide into two pieces and wrap both in plastic wrap.
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6
Refrigerate for 1 hour or up to 2 days.
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7
Preheat oven to 350 degrees.
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8
Line 4 cookie sheets with foil or parchment.
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9
Remove dough from refrigerator one package at a time, and cut in half.
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10
Let it soften slightly if it is not malleable.
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11
On a lightly floured surface, roll out dough 1/8- to 1/4-inch thick.
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12
Dip cookie cutters in flour, and make shapes.
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13
Place cookies 1-inch apart on cookie sheets.
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14
Bake for 9 to 11 minutes until set.
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15
Remove sheets from oven, and let stand for 1 minute.
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16
With a thin metal pancake turner, transfer cookies to cooling racks, and let cool completely before storing or frosting.
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17
Store plain or frosted cookies in single layers, separated by sheets of waxed paper.
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18
Store at room temperature in metal tins or heavy-duty aluminum foil for up to a week.
