Gingerbread Cookies(50 To 60 Cookies)

• 1 c. sugar
• 2 tsp. ginger
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 c. margarine, melted
• 1/2 c. evaporated milk
• 1 c. unsulfured molasses
• 3/4 tsp. vanilla extract (optional)
• 3/4 tsp. lemon extract (optional)
• 4 c. stone-ground or unbleached flour, unsifted

1. Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda.
2. Mix well.
3. Add the melted margarine, evaporated milk and molasses.
4. Add the extracts, if desired.
5. Mix well.
6. Add the flour, 1 cup at a time, stirring constantly.
7. The dough should be stiff enough to handle without sticking to fingers.
8. Knead the dough for a smoother texture.
9. Add up to 1/2 cup additional flour, if necessary, to prevent sticking.

sugar, ginger, nutmeg, cinnamon, salt, baking soda, margarine, milk, unsulfured molasses, vanilla, lemon, stoneground

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056770 (may not work)