DELICIOUS! I loosely followed the recipe after doubling it. I used Grandma's original molasses, and used 3 1/2 cups of flour (unsifted), ground allspice in place of cloves, butter instead of margarine, and used a Tablespoon of fresh ginger. If anyone wants to use fresh, I recommend that if you want it to spread more, you should freeze your ginger knob and run your knife perpendicular to the direction you're cutting, so it's sort of like a grater, although I find that this method grates the ginger more finely than just a grater. Rolling was easy, as I wrapped and refrigerated for a day in plastic wrap, and just rolled it out in between pieces of plastic wrap. Transferring just took removing the pieces from around the plastic wrap after cutting out the shapes, and flipping it over onto my foil. I found that for gingerpeople, 7.5 minutes in the oven was just right, while larger pieces for my gingerbread boat required 12 minutes of baking. The cookies crack easily warm from the oven, but about 5 minutes of cooling hardened them up. I would use this recipe again!!
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