Prep Time: 15 - Cook Time: 10

3/4 cup margarine, softened
1 cup white sugar
1/4 cup molasses
2 1/2 cups all-purpose flour
1/3 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins (optional)
2 tablespoons white sugar

3/4 cup margarine, softened 1 cup white sugar 1/4 cup molasses 2 1/2 cups all-purpose flour 1/3 cup water 1 1/2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg 1 tablespoon fresh ginger, chopped 1/4 teaspoon salt 3/4 cup raisins (optional) 2 tablespoons white sugar

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.

Stir in the molasses.

Mix the water and baking soda and stir.

Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.

Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.

If the dough is too soft to handle, add a bit of flour, or refrigerate for 20 minutes (or even overnight).

Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake at 350°F for 10-12 minutes.