1/2 cup margarine
1/2 cup sugar
1/2 cup molasses (not blackstrap)
1 egg yolk
2 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. ginger
1 tsp. ground nutmeg
Toba Garrett's Glace Icing
1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired (we use almond)
In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
Divide to flavor and add color.
You can use squirt bottles, small plastic baggies or pastry bags to make the decorating fun & easy.
Preheat oven to 350º
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk.
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.
Cover, and chill for at least one hour.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.