Gingerbread Dog Cookies

1 cup Molasses, blackstrap
4 tbsp Honey
1 cup (8 fl oz) Water, tap
.5 cup Olive Oil
6 cup Flour - Gold medal all purpose flour
2 tsp Baking Soda
1 tsp Cinnamon, ground
6 tsp Ginger Root

The first thing you need to do is preheat oven to 350 degrees. Next you will need two bowls, one medium, and one large. Combine the molasses, honey, water, and oil in the medium bowl. In the large bowl, mix the flour, baking soda, cinnamon, and ginger. THen you will want to slowly add the dry ingredients to the wet ingredients. Make sure you combine them well. Now, divide this dough in four balls, wrap each ball in plastic wrap and refrigerate for 3-5 hours or freeze them for 1-2 hours (just don't let them get solid!) After the dough is cold, lightly flour your surface and roll the dough out into about 1/4" thickness. REmember, the thicker you make it, the longer it will take to cook. Now cut the dough out into fun shapes, suck as Gingerbread me, with a cookie cutter. You can also forget about shapes and use a pizza cutter and make the cookies into squares and strips, depending on what you want to do.

Now for the baking! Bake for around 20-25 minutes, until the cookies start to get brown. You can take one out and break it to see how crunchy it is. If you want it really crunchy, then you will want to bake them longer.

Serving Size: 4 Large Balls

Number of Servings: 1

Recipe submitted by SparkPeople user PADLOCKSPI.