Gingerbread Wedges

• 1/2 cup firmly packed dark brown sugar
• 1/4 cup (1/8 lb.) unsalted butter, at room temperature
• 1/2 cup light molasses
• 3 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/3 cup water

1. Preheat oven to 350u0b0. In a large bowl, with an electric mixer on medium speed, beat sugar and butter until well blended and creamy. Add molasses; beat until blended.
2. In another bowl, mix flour, ginger, baking soda, cinnamon, salt, and cloves.
3. Add about a third of the flour mixture to the butter mixture; beat on low speed until blended. Add about a third of the water; beat until incorporated. Repeat to add all of the flour mixture and water, beating just until incorporated. Gather mixture with floured hands and form into a soft ball.
4. Spray bottoms of two 8- or 9-inch pie pans with cooking oil spray. Divide dough in half and press a portion level in each pan. With a floured knife, cut each round into eight wedges.
5. Bake until top springs back when lightly touched, 18 to 20 minutes. Let cool about 5 minutes in pan, then invert onto a rack to cool completely.
6. Note: Nutritional analysis is per piece.

brown sugar, unsalted butter, light molasses, flour, ground ginger, baking soda, ground cinnamon, salt, ground cloves, water

Taken from www.myrecipes.com/recipe/gingerbread-wedges (may not work)