"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Raleigh Tavern Gingerbread Cookies Recipe

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This recipe for Raleigh Tavern Gingerbread Cookies, by , is from Five Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Richardson

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
tsp salt
1 tsp baking soda
1 cup margarine, melted
cup evaporated milk
1 cup unsulfered molasses
tsp vanilla extract (optional)
tsp lemon extract (optional)
4 cups stone-ground or unbleached flour, unsifted

Directions:
Directions:
Combine sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add extracts, if desired. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to cup additional flour if necessary to prevent sticking. (Refrigerate the dough prior to rolling out to make it easier to work with.)When the dough is smooth, roll it inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets at 375 for 10 to 12 minutes. The cookies are done if they spring back with touched.

Personal Notes:
Personal Notes:
The Richardson sisters loved visiting the Raleigh Tavern bake shop for gingerbread cookies and lemonade. Lisa especially had fond memories of the cookies and was VERY disappointed to visit the shop at age 61 and find that the cookies were in cellophane and had not been cooked on a wood stove!

 

 

 

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