1/2 c. margarine
1/2 c. sugar/splenda
1/2 c. molasses
1 egg yolk
1/2 t. ground nutmeg
2 c. SR flour
1/2 t. cinnamon
1 t. ground cloves
1 t. ginger
Cream margarine and sugar/splenda until smooth. Stir in molasses ans egg yolk. Combine flour, cloves, cinnamon, ginger, and nutmeg. Blend into molasses mixture until smooth. Cover. Chill for 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll dough out to 1/4" thickness. Cut into desired shapes with cookie cutters. Place cookies 2" apart on parchment paper lined cookie sheets. Bake 8-10 minutes until firm. Frost and decorate as desired when cool.
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