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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 120 |
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Based on the Colonial Williamsburg Cookbook recipe. 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.
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