Wednesday, December 22, 2010

Gingerbread Cookies

Three batches of these so far and I still want more.  For those of you who have requested this recipe...Merry Christmas!  And for everyone else, I hope you enjoy!

Gingerbread Cookies
from Recipes from the Raleigh Tavern Bake Shop, Colonial Williamsburg, page unknown

1 cup sugar
2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
1 cup margarine, melted (I use butter)
1/2 cup evaporated milk
1 cup unsulfered molasses
3/4 tsp. vanilla extract (optional)
3/4 tsp. lemon extract (optional)
4 cups stoneground or unbleached flour, sifted (I use freshly milled hard or soft wheat and never bother sifting)

Preheat oven to 375 degrees.  Combine first six (dry) ingredients, and add the liquids.  Add the flour one cup at a time, stirring constantly.  Dough should be stiff enough to handle; knead for smoother texture and add about 1/2 cup more flour or so, if necessary, to prevent sticking.  When smooth, roll out to 1/4" thick on a floured surface and cut into cookies using shapes or a round glass.  Bake on greased cookie sheets for 10-12 minutes.  Cookies are done if they spring back when lightly touched.

Makes 50-60

My notes:  These are wonderful thick, but if you like a thinner cookie, roll out to about 1/8" or so and bake for 8-9 minutes.  The cookies are delicious plain, but I dipped mine in melted white chocolate, placed them on wax paper, and immediately decorated with sprinkles.  If you do this, leave them on the wax paper to dry before storing.

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