Ginger Geometrics

• 2 tsp. baking soda
• 1/4 c. molasses
• 2 c. Martha White all-purpose flour
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2/3 c. vegetable oil
• 1 c. sugar
• 1 egg

1. Preheat oven to 350u0b0.
2. Stir baking soda into molasses; set aside for 20 to 30 minutes.
3. Sift together flour, salt, cinnamon and ginger; set aside.
4. Combine oil, sugar, egg and molasses in large mixing bowl; mix well.
5. Stir in flour mixture until well blended.
6. Press dough evenly into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
7. Bake about 15 minutes or until just set. Do not overbake.
8. Cool on wire rack 15 minutes and cut into trapezoids or other shapes.
9. Decorate with colored icings, as desired.
10. Undecorated cookies freeze well.

baking soda, molasses, flour, salt, ground cinnamon, ground ginger, vegetable oil, sugar, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609506 (may not work)