Colonial Williamsburg Gingerbread Cakes

• 1 Cup Sugar
• 2 Teaspoons Ginger
• 1 Teaspoon Nutmeg
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoons Baking Soda
• 1 Cup Margarine, Melted
• 1/2 Cup Evaporated Milk
• 1 Cup Unsulfered Molasses
• 4 Cups Stone-Ground or Unbleached Flour, Unsifted

1. Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk, and molasses. 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 1/2 cup additional flour if needed to prevent sticking. 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.
2. You may roll the dough slightly thicker if you desire a taller cookie.

sugar, ginger, nutmeg, cinnamon, salt, baking soda, margarine, milk, unsulfered molasses, stoneground

Taken from www.epicurious.com/recipes/member/views/colonial-williamsburg-gingerbread-cakes-50043096 (may not work)