Two Day German Molasses Cookies

1 c. butter or margarine
1 1/4 c. light molasses
3/4 c. firmly packed brown sugar
3 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves

Melt butter or margarine in saucepan. Add molasses and sugar; heat until sugar is dissolved stirring occasionally. Set aside to cool. Blend flour with remaining dry ingredients. Add to cooled mixture in fourths until blended, after each addition. Wrap dough in vapor proof material or put in tupperware for 2 days to ripen. Roll out 1/4 dough at a time about 1/8 inch thick on floured surface. Bake on ungreased cookie sheet at 375 degrees for 6-7 minutes. Yield: 6 dozen.

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