COLONIAL WILLIAMSBURG GINGERBREAD CAKES

COLONIAL WILLIAMSBURG GINGERBREAD CAKES image

Yield 50-60 cookies

Number Of Ingredients 10

1 Cup Sugar
2 Teaspoons Ginger
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
½ Teaspoon Salt
1 ½ Teaspoons Baking Soda
1 Cup Margarine, Melted
½ Cup Evaporated Milk
1 Cup Unsulfered Molasses
4 Cups Stone-Ground or Unbleached Flour, Unsifted

Steps:

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 ½ cup additional flour if needed to prevent sticking. When the dough is smooth, roll it out ¼ 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. You may roll the dough slightly thicker if you desire a taller cookie.