Forrest loves these Gingerbread Cookies. This year, we were lucky enough to have Heather from The Simple Gourmand join us to make them. They are better on the second day, so plan ahead.
Colonial Williamsburg Gingerbread Cookies
Adapted from Sir Raleigh Bakery, Colonial Williamsburg
1/2 lb. Butter
1 cup Dark Molasses
1 cup Evaporated Milk
4 tblsp Ground Ginger
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Vanilla
1/2 tsp Lemon Extract
1/2 tsp Salt
1 1/4 cup Sugar
1 tsp Baking Soda
9 cups All Purpose Flour
Warm together – butter, molasses and milk – blend well
Add vanilla, lemon & salt
Mix spices, sugar & baking soda.
Combine liquid and dry mistures.
Sift flour into mixture, a cup at a time, stirring after each.
When mixture becomes stiff, blend with hands until all flour is absorbed.
Roll and cut into desired shapes.
Bake at 350 on greased or parchment covered baking sheet – 8 to 10 min. or
until dough springs back when lightly touched in center.
Cool on wire rack – store at room temperature.