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Cream butter; gradually add sugar, beating until light and fluffy. Add egg, molasses, and water; mix well. Combine flour, soda, and spices; add to creamed mixture, mixing until blended.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut dough with a 2-inch round cutter. Decorate cookies with candied cherries and almond slices arranged in a flower design. Place on lightly greased cookie sheets; bake at 350 degrees for 8 minutes. Cool on wire racks. Yield: about 9 dozen.
Chocolate-tipped log cookies
1 cup butter or margarine, softened
1/3 cup sugar
2 teaspoons brandy
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
2 cups chopped pecans
Sifted powdered sugar
4 ounces chocolate-flavored candy coating, melted or chocolate chips
Cream butter; gradually add sugar, beating until light and fluffy. Add brandy, vanilla, and salt, mixing well. Add flour, stirring until blended; stir in pecans.
Shape dough into 1 1/2- x 1/2-inch logs. Place 2 inches apart on ungreased cookie sheets. Bake at 325 degrees for 15 to 20 minutes. Cookies should not brown. Remove to wire racks to cool. Roll lightly in powdered sugar while slightly warm. When completely cool, dip one end in melted candy coating. Let stand on wax paper until set. Yield: 4 dozen.
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