| 1 | Directions: in a large mixing bowl, cream together butter and sugar. |
| 2 | Beat in the baking soda, salt, cinnamon, ginger, cloves, and allspice. |
| 3 | Mix well. |
| 4 | Stir in the molasses, then add the water. |
| 5 | Gradually work the flour into the batter, 1 cup at a time. |
| 6 | Knead the mixture into a smooth dough. |
| 7 | If the dough is sticky, add more flour, a little at a time, until it is easier to work. |
| 8 | Divide the dough into two equal parts. |
| 9 | Wrap each half in waxed paper and refrigerate over- night. |
| 10 | Do not freeze. |
| 11 | The next day, preheat the oven to 350. |
| 12 | Lightly grease two large baking sheet with butter or vegetable shortening. |
| 13 | On a floured work survace, roll out the dough to a thickness of ?inch. |
| 14 | Cut out the cookies using a 3-inch-tall gingerbread man cookie cutter. |
| 15 | Place the cookies 1 inch apart on the baking sheets. |
| 16 | Create the eyes and buttons with the raisins. |
| 17 | Bake for 10 to 12 minutes, or until the cookies have browned around the edges. |
| 18 | Remove from the oven. |
| 19 | After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely. |
