Sophie'S Gingerbread

• 1 cup of sugar
• 2 teaspoons of ginger
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup of butter, melted
• 1/2 cup of evaporated milk
• 1 cup of molasses, unsulfered
• 3/4 teaspoon vanilla extract, optional
• 3/4 teaspoon lemon extract, optional
• 4 cups flour, all purpose, unsifted

1. 1. Preheat oven to 375. Grease or flour a cookie sheet.
2. 2. Combine the sugar, ginger, nutmeg,cinnamon, salt and baking soda. Mix well.
3. 3. Add the melted margarine, evaporated milk, and molasses
4. 4. Add the 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. (Good LUCK) Knead the dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking.
5. 5. When the dough is smooth, roll it out 1/4 inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10-12 minutes. The cookies are done if they spring back when touched.

sugar, ginger, nutmeg, cinnamon, salt, baking soda, butter, milk, molasses, vanilla, lemon, flour

Taken from www.epicurious.com/recipes/member/views/sophies-gingerbread-50163339 (may not work)