Colonial Williamsburg Gingerbread Cookies
1 C. sugar 1 C. melted butter
2 tsp. ginger ½ C. evaporated milk
1 tsp. nutmeg 1 C. unsulfured molasses
1 tsp. cinnamon 3 tsp. lemon extract
½ tsp. baking soda 3 tsp. vanilla
½ tsp. salt 4 C. stone ground or unbleached flow, unsifted
Preheat oven to 375 degrees.
Combine sugar, ginger, nutmeg, cinnamon, baking soda and salt. Mix well.
Add melted butter, evaporated milk and molasses.
Add lemon extract and vanilla. Mix well.
Add flour 1 cup at a time, stirring constantly.
Dough should be stiff enough to handle without sticking to fingers.
Knead dough for smoother texture.
Add up to ½ cup additional flour if necessary to prevent sticking.
When dough is smooth, roll it out to ¼ inch thick on a floured surface. You may roll the dough slightly thicker if you want a taller cookie.
Cut into cookies.
Bake on floured or greased cookie sheet in preheated oven for 10-12 minutes.
The cookies are done if they spring back when touched.
