Ingredients: |
Ingredients: 1 cup sugar
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
\1/2 tsp salt
1 1/2 tsp baking soda
1 cup butter or margarine, melted
1/2 cup evaporated milk
1 cup usulferred molasses
3/4 tsp vanilla extract (optional)
3/4 tsp lemon extract (optional)
4 cups unbleached flour, unsifted
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Directions: |
Directions:Preheat oven 375º.
NOTE: I have found using a large bowl and spoon works better than a mixer for this recipe.
Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted butter, evaporated milk and molasses. Add extracts, if desired. Mix well.
Add flour 1 cup at a time stirring constantly. The dough should be still enough to handle without sticking to fingers. Knead dough for smoother texture. Add up to 3/4 cup additional flour, if necessary, to prevent sticking. When dough is smooth, roll out 1/4 inch thick on floured surface and cut with cookie or biscuit cutter. (I drop mine by teaspoonfuls and flatten with bottom of small glass).
Bake on greased cookie sheet 10-12 minutes. The cookies are done if they spring back when touched. They are a soft cookie, like a tea cake. |
Personal
Notes: |
Personal
Notes: When Aaron was in the 5th grade I had the opportunity to chaperone his 5th grade trip to Washington DC, Jamestown, Gettysburg and Williamsburg. We went into the Raleigh Tavern Bake Shop in Williamsburg, our last stop, and bought fresh cheese and bread and Gingerbread Cookies for our lunch. He enjoyed this so much he wanted a repeat to take on the bus. We bought the RECIPES from the Raleigh Tavern Bake Shop and have been baking these ever since. We all love them.
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This recipe for Gingerbread Cookies (or Molasses Cookies) is from