Servings: Makes 3 to 4 dozen.

1½ cups dark molasses 1½ cups dark molasses
1 cups brown sugar, packed 1 cups brown sugar, packed
⅔ cups cold water ⅔ cups cold water
⅓ cup butter ⅓ cup butter
6 cups flour 6 cups flour
2 tsp. baking soda 2 tsp. baking soda
1 tsp. salt 1 tsp. salt
1 tsp. ground allspice 1 tsp. ground allspice
2 tsp. ground ginger 2 tsp. ground ginger
1 tsp. ground cloves 1 tsp. ground cloves
1 tsp. ground cinnamon 1 tsp. ground cinnamon

Mix together molasses, brown sugar, water, and butter.
Mix in remaining ingredients.
Cover and refrigerate at least 2 hours.
Preheat over to 350°.
Roll dough ½" thick and cut with floured gingerbread people cutter or other favorite shape cutters.
Place about 2" apart on lightly greased cookie sheets.
Bake 10 to 12 minutes, or until no indentations remain when touched.
Remove to wire rack to cool.
Decorate as desired.

Add lots of flour when rolling out to cut.  Add lots of flour when rolling out to cut.