Gingerbread Cookies I The Best Recipes

Sunday, May 14, 2017

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Gingerbread Cookies I

"This is a extraordinary recipe from Colonial Williamsburg."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 60M	Ready in : 1H

Preheat oven to 375 stages F (one hundred ninety levels C). Lightly grease cookie sheets.
In a big bowl, stir collectively 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 nicely after each addition. The dough have to be stiff sufficient to handle with out sticking to fingers. If essential, boom flour by using as much as half cup to prevent sticking.
When the dough is clean, roll it out to at least one/four inch thick on a floured surface, and reduce into cookies. Place cookies on the prepared cookie sheets.
Bake for 10 to 12 mins inside the preheated oven. The cookies are finished when the pinnacle springs again whilst touched. Remove from cookie sheets to cool on twine racks.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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