Gingerbread Shapes

1 Preheat oven to 325°F. Line 2 large cookie sheets with parchment paper. 2 Bring molasses, agave, brown sugar, and spices to a boil in a 4-quart saucepan over moderate heat, stirring occasionally until dissolved, remove from heat. 3 Stir in baking soda, then butter a few pieces at a time, letting each addition melt before adding the next, until all the margarine is melted (the stirring is great for a kid to help). Stir in the egg until combined; stir in the flour and salt. 4 Transfer dough to a lightly floured surface and knead, dusting with as much of the white flour as needed to prevent sticking, until soft and easy to handle. Halve the dough and wrap half in plastic wrap and keep at room temperature. 5 Roll out other half to 1/4 inch thickness. Cut out with cookie cutters of your choice. Transfer to prepared cookie sheets. Bake, turning sheet halfway through baking until edges are darker, 11 minutes or so. Transfer cookies to rack to cool. 6 Once cool decorate with your choice of icing and other treats. I melt chocolate chips in a ziplock, cut a hole in the corner and use to decorate and glue other treats.