Cream together: 3/4 c. blackstrap molasses, 1/4 c. soft butter, 1/2 c. Sucanat or Rapadura
Stir in 1/2 c. cold water.
Mix together and add: 2 c. Summers Sprouted Wheat Flour, 1/4 tsp. salt, 1 tsp. allspice, 1 tsp. cinnamon, 1 tsp. ginger, 1 tsp. clove
Dissolve 1 tsp. BAKING SODA into 2 Tbsp. cold water.
Mix evenly into batter.
Add and mix into a stiff dough: 1 more c. Summers Sprouted Wheat Flour
Cover bowl with a plate and chill for 4-12 hours.
Roll out dough on lightly floured board in 1/8-1/4 inch thick slab. OR pinch off pieces and roll into balls. Press with cookie cutter for designs or press between palms for rounds. Place on greased cookie sheet.
Bake at 350 for 15-20 minutes depending upon thickness and dimensions of cookie shapes (smaller/thinner: less time; thicker/bigger: more time)
Can be decorated with icing. --Thanks, G.A.Ellis, for sharing this 50-yr-old family recipe!