Gingersnaps!

• 1 1/2 cups soft whole wheat flour
• 1 cup soft unbleached flour
• 1 cup dark brown sugar (I use Sucanat)
• 1 1/2 teaspoons baking soda
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup light molasses, warmed
• 1/3 cup vegetable oil
• 1/3 cup water

1. Sift the dry ingredients together in a large bowl.
2. Warm the molasses, and mix the molasses, oil and water.
3. If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
4. Mix the wet ingredients into the dry ingredients.
5. The dough should be quite stiff, and not particularly sticky.
6. If it is too soft and sticky, add a little more flour.
7. Preheat the oven to 350u0b0F.
8. Roll out the dough to about 1/4" thick, and cut out with cookie cutters.
9. Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
10. Re-roll and cut the scraps, until the dough is gone.
11. Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.

whole wheat flour, soft unbleached flour, brown sugar, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, salt, light molasses, vegetable oil, water

Taken from www.food.com/recipe/gingersnaps-81406 (may not work)