Graham Cookies

From 1911:

One cup each of sugar and baking molasses, three-quarters cup of butter, one cup of warm water, a teaspoon each of ground ginger, cinnamon and baking soda, graham flour enough to make a batter about as for gems but not stiff enough to knead.
Drop by large spoonfuls on buttered tins and dampen each center with a wet teaspoon. This is to make a depression so the cookies will not be higher in the center when baked than at the sides.
These cookies are delicious, easily made and have the extra advantage of being wholesome.