Ingredients

Prepare and set aside to cool:
1/2 cup tea

Cream together:
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla

Beat in:
1 cup molasses

Mix together then add to butter mixture alternately with the cooled tea:
5 cups flour (sifted)
1 tablespoon ginger
1 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Mix all ingredients well. Chill for at least 24 hours. Preheat oven to 375 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate with Royal Icing (in our recipes section) or butter cream frosting, or just eat them plain.

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