Ingredients:
3 1/4 cups sifted organic, unrefined, unenriched, white flour
3/4 teaspoon baking soda*
3/4 cup canola oil
1/2 cup dark-brown sugar (read ingredients to ensure no caramel color is added to sugar), packed
1 Tbsp ground ginger*
1 Tbsp ground cinnamon*
1/2 teaspoons ground cloves*
1/2 teaspoon ground nutmeg*
1/2 teaspoon sea salt
1 large egg
1/2 cup unsulfured molasses
raisins optional
wax paper
*Read ingredients on all spices to make sure nothing is added.
1 In a large bowl, sift together flour, baking soda, and spices. Set aside.
2 With an electric mixer beat oil and sugar. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins for "buttons".
4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
