Gingerbread Cookies

Based on the Colonial Williamsburg Cookbook recipe.

• Ready In: 30 mins
• Serves: 120

Ingredients

• 1  cup sugar
• 2  teaspoons ginger
• 1  teaspoon nutmeg
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons baking soda
• 1  cup butter, melted
• 1⁄2 cup evaporated milk
• 1  cup unsulphured molasses
• 1  teaspoon vanilla
• 1  teaspoon  lemon extract
• 7  cups flour

Directions

1. Preheat oven to 375°.
2. Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well.
3. Add the melted margarine, evaporated milk and molasses.
4. Add extracts. Mix well.
5. Add the flour 1 cup at a time, stirring constantly.
6. The dough should be stiff enough to handle without sticking to fingers.
7. Knead the dough for a smoother texture. Add 1 to 2 cups additional flour if necessary to prevent sticking.
8. When the dough is smooth, roll into 3/4 in balls and flatten to about 1/4 in high.
9. Bake on floured or greased cookie sheet at 375° for 10 - 12 minutes. The cookies are done if they spring back when touched.