Basic Gingerbred

• 14 cup butter, softened
• 12 cup packed brown sugar
• 34 cup dark molasses
• 13 cold water
• 3 12 cups all-purpose flour or 3 12 cups half all purpose & half whole wheat
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 12 teaspoon allspice
• 1 teaspoon ground ginger
• 12 teaspoon salt
• 14 teaspoon ground cloves

1. In a large bowl, beat the first 4 ingredients with an electric mixer, or by hand, until smooth.
2. Stir the seven dry ingredients together in a large bowl.
3. Add flour mixture to molasses mixture, stirring by hand just until you have a soft dough.
4. Wrap in plastic wrap then refrigerate for 2 hours, or up to a few days.
5. When you're ready to bake, set oven to 350F (180C).
6. On lightly floured sirface, or between two sheets of waxed or parchment paper, roll dough to about a... - 1/4 of an inch.
7. Cut with a knife or cookie cutters.
8. Put on non-stick sprayed cookie sheet about an inch apart, or on parchment paper lined cookie sheet.
9. Bake 10-15 minutes, until set.
10. Put on wire rack to cool completely.

butter, brown sugar, dark molasses, water, flour, baking soda, cinnamon, allspice, ground ginger, salt, ground cloves

Taken from www.food.com/recipe/basic-gingerbred-470130 (may not work)