Gingerbread Easter Bunny Cookies

1/4 cup margarine
1/2 cup brown sugar
1/2 cup dark molasses
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/4 cup water

Heat oven to 350 degrees F.

Blend the margarine and sugar until creamy, then beat in the molasses.

Sift together the flour, baking soda, cloves, cinnamon and ginger.

Add the dry ingredients to the margarine mixture in three parts alternating with the water. The dough will be stiff; you may need to work in the last third of the flour with your hands.

Roll the dough to any thickness you like, directly onto a nonstick cookie sheet; then cut out bunny rabbits with a cookie cutter.

Bake for 8 minutes or longer, depending on their thickness. When done, the dough should spring back when pressed.