Gingerbread

[Black Syren]

From Colonial Williamsburg

Gingerbread

1 cup sugar

2 teaspoons ginger

1 teaspoon nutmeg

1 teaspoon cinnamon

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup melted margarine

1/2 cup evaporated milk

1 cup unsulfered molasses

3/4 teaspoon vanilla extract

3/4 teaspoon lemon extract

4 cups stone-ground or unbleached flour, unsifted

Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. 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 ½ cup additional flour if necessary to prevent sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375° F oven for 10 to 12 minutes. The gingerbread cookies are done when they spring back when touched.

[Quartermaster James]

I love that recipe!