In a small saucepan, combine the butter, molasses, sugar and vinegar.  Place over moderate heat and boil gently for 3 minutes, stirring constantly.  Remove from the heat and cool.  In a medium sized bowl, combine the remaining ingredients;  slowly adding to the cooled molasses mixture, stirring constantly until smooth.  Shape the dough into 2 balls, wrap both in waxed paper, and chill for several hours or overnight.  Preheat the oven to 375F.  On a lightly floured surface, roll out the dough into 1/4 inch thickness.  Cut with a 2 inch round cookie cutter.  Place 2 inches apart on cookie sheets that have been coated with nonstick vegetable spray.  Bake for 7 to 8 minutes or until a rich brown.  Immediately remove from the cookie sheets to cool on wire racks.