Gloria's Best Gingerbread Cookies

Yields:	3 dozen
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	9 hours

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Ingredients

1	cup	margarine	corn-oil
1	cup	molasses
1	cup	sugar
1	each	egg
4	cups	flour, all-purpose
2	teaspoons	baking powder
1	teaspoon	baking soda
3	teaspoons	cinnamon	ground
2	teaspoons	cloves	ground
2	teaspoons	ginger	ground
1	teaspoon	nutmeg	ground
1	x	currants	raisins, silver balls and candy, for decoration
1	each	egg yolk	mixed with 1 teaspoon of water
1	x	icing for decorating

Directions

Beat margarine, sugar and molasses in a large mixing bowl.

Add egg and mix well.

Sift together flour, baking powder, baking soda, cinnamon. Add to butter mixture; mix well.

Divide dough into 4 equal portions on a large piece of plastic or waxed paper. Wrap and shape into a flat disk about 1 inch thick. Refrigerate until firm, about 8 hours, or freeze for 2 hours.

(Dough can be refrigerated up to 3 days)

Heat oven to 350F. Working with 1 disk of the dough at a time, roll out on a well-floured board, dusting the rolling pin as you work.

Dough will be very soft and can be difficult to work with so work quickly and use plenty of flour.

Using cookie cutters dipped in flour, cut into desired shapes.

Put cookies 1 inch apart on an ungreased cookie sheet.

Use currants or candy for eyes or buttons, if desired.

Bake until lightly puffed, 7 to 10 minutes. First batch may be puffier because they will have less flour rolled in them.

While still warm, paint with egg yolk wash if desired.

Cool on wire racks.

Cool completely, then decorate as desired with icing.

Icing: Mix confectioners' sugar with a small amount of water until thick and spreading consistency.

Add food coloring if desired and put in a small plastic bag.