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Gingerbread cookies

1/2 cup water
1 2/3 cups sugar
2 5/8 sticks of butter or margarine
1/3-1/4 cups molasses
1 tbsp ground cloves
1 tbsp cinnamon
1 tbsp ground ginger
41/2-5 cups flour
2 tsp baking soda

1. Mix the baking soda with half of the flour.
2. Bring water and sugar to a boil. Add molasses, margarine, and all the spices to the warm sugar water. Let cool. Add the flour mixture, and put the dough on the counter and add the rest of the mixture as it is kneaded. Put dough in a bowl and sprinkle some flour on top. Cover the bowl with a towel or plastic wrap. Let sit in refrigerator for about 12 hours.
3. Turn on the oven to 420-440 F. Grease cookie sheets. Use a rolling pin and make the dough very thin. Use different kinds of christmassy cookie cutters to cut out different shapes. Place on cookie sheets.
4. Bake for about 5 minutes. Let cool on a rack until hardened somewhat. Serve with milk or coffee. 
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