Gingerbread Cookies

COMMENTS:
I make these almost every Christmas. Not only do I use the dough for cookies, I make bowls with the stiff dough as well. So fun!

INGREDIENTS:
1 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/3 cup light molasses
3/4 cup dark corn syrup
3 eggs
8 1/2 cups flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice

DIRECTIONS:
Cream butter and sugars
Beat in molasses, corn syrup, and eggs until smooth.
In a separate bowl, combine remaining ingredients, stirring well.
Stir flour mixture into creamed mixture (dough will be stiff).
Divide dough into fourths and wrap each in plastic wrap.
Chill for at least 2 hours.
Preheat oven to 350 degrees.
Roll out dough to 1/8 inch thick.
Cut out cookies using desired cookie cutters.
Place on lightly greased baking sheet.
Bake 8 to 10 minutes, or until lightly browned.
Cool on wire racks.