Gingerbread Cookies

Sift dry ingredients together. Heat molasses w butter till boiling. Stir in milk and add to flour. Stir w wooden spoon till smooth. Wrap in waxed paper and chill overnight. Roll and bake at 350 for 8-10 min. Note: for Gingersnaps, use 1 c sugar, 1 c butter, no milk or baking powder and add 2 eggs. When chilled, form in walnut sized balls, place on sheet, and flatten w glass.

Flour 4c sifted
Brown Sugar 0.25c
Ginger 1.5tsp
Nutmeg 1tsp
Allspice 0.5tsp
Cloves 0.5tsp
Cinnamon 0.5tsp
Baking Powder 1.5tsp
Baking Soda 0.75tsp
Salt 0.5tsp
Molasses 1c light
Butter 0.5c
Milk 0.25c