In a large bowl, sift the flour, salt and spices together. Set aside.
In a saucepan, add the margarine, sugar, molasses and wine and whisk everything together over low heat until the margarine melts and the sugar is dissolved. Set aside to cool.
Add the dry ingredients to the wet ones (I start byusing a spatula & then I use my hands). If the mixture is too wet, add more flour, about ¼ cup at a time, until it comes together and doesn’t stick to your hands. You may need up to ½ cup more to get the right consistency. The dough should be just stiff enough to pick up and hold in your hand (see the picture tutorial in the post). Don’t overwork the dough.
Meanwhile, preheat the oven to 350° F / 180° C.
Place the dough between two sheets of parchment paper and roll it out to your desired thickness (I roll out mine about ¼ inch / 0.5 cm thick).
Then lift or slide the entire sheet of parchment paper onto your baking sheet.
Dip your cookie cutter in some flour.
Remove the top parchment paper and cut out different shapes as close as possible.
Carefully remove all the dough scraps.
Repeat with the remaining dough.
Bake the cookies for 8-10 minutes.
Allow cookies to cool completely before decorating with icing.