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Coffee Can Gingerbread Cookies

1 cup butter, softened
1 cup granulated sugar
4 cups all-purpose flour
1 cup dark molasses
1/3 cup water
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground nutmeg

1. Preheat oven to 375°F.
2. Cream the butter and sugar in a large bowl, until light and fluffy. Stir in flour, molasses, water, ginger, nutmeg and baking soda until well blended. Cover and refrigerate for 2 hours.
3. Roll out dough on a lightly-floured surface, 1/8-inch thick. Cut out cookies with a 1 pound coffee can with both ends removed (file down any sharp edges). Decorate as desired, and bake for 10 to 12 minutes. Cool on wire racks.

Makes 12 cookies.