1 c  Margarine or shortening
1 c  Packed brown sugar
2    Teaspoons baking soda
1    Teaspoon salt
2    Teaspoons ground cinnamon
1    Teaspoon ground ginger
1    Teaspoon ground cloves
1    Teaspoon ground allspice
6 1/2 c  All-purpose flour
2/3 c  Water or apple cider
1 1/2 c  Light-colored molasses

WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four
14×12 pieces of waxed paper or plastic wrap; set aside. In large bowl,
cream margarine or shortening and sugar; set aside. In a large bowl,
combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour;
set aside. Beat water or cider and molasses into sugar mixture. Gradually
blend flour mixture into sugar mixture until distributed. Divide dough into
4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll
in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a
plastic freezer container with a tight-fitting lid, or wrap airtight in a
14×12 piece of heavy-duty foil. Label with date and contents.
Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about
12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2)