Gingerbread cookies

The only differences are that I also add a teaspoon of cloves and instead of margarine, I use butter. I don't worry about getting unsulfured (I don't know what that is) molasses. I use Brer Rabbit Molasses, and I don't always put in the lemon extract. It's best if you make the dough a day ahead and keep it in the refrigerator overnight. Then take it out and let it get back to room temperature before you start rolling it out.

Ingredients

• 1 cup white sugar
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup margarine, melted
• 1/2 cup evaporated milk
• 1 cup unsulfured molasses
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon lemon extract
• 4 cups unbleached all-purpose flour

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.

2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.

3. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.

4. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.