Linda uses farm animal-shaped cutters to make these gingerbread cookies, 
which are steady favourites with farm visitors.

Ingredients
250 ml (1 cup) molasses
90 ml (6 tbsp) margarine
125 ml (1/2 cup) sugar
750 ml (3 cups) flour
5 ml (1 tsp) salt
30 ml (2 tbsp) milk
5 ml (1 tsp) soda
5 ml (1 tsp) each of nutmeg, cloves,
ginger and cinnamon

Directions
Heat first three ingredients together, then add remainder. Roll out 
dough and cut with animal cookie cutters. Arrange on cookie sheet and bake at 180 C (350 F) for six to eight minutes.

Decorate with white frosting:
750 ml (3 cups) icing sugar
45 ml (3 tbsp) water
5 ml (1 tsp vanilla)
Blend together until smooth. Tint with food colouring, if desired.

Source:  Linda Hartlen, Rose  and Kettle Tea Room, Cole Harbour Heritage Farm