Add eggs; beat well.
Add molasses and mix well.
Sift together all dry ingredients. Add dry ingredients to creamed mixture. Add small amount of hot water to make dough pliable and easy to roll.
Pour dough onto floured board and knead enough self-rising flour into mixture to make a stiff dough. Refrigerate overnight.
Roll out and cut with gingerbread cookie cutter.
Bake at 350 for 10-12 minutes.
Decorate with raisins and sprinkle with sugar, if desired.
