Gingerbread

from Entertaining Ideas from Williamsburg

Ingredients:

  • 1 cup sugar
  • 2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup melted margarine
  • 1/2 cup evaporated milk
  • 1 cup unsulfered molasses
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon lemon extract
  • 4 cups stone-ground or unbleached flour, unsifted

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Gingerbread continued.

Directions:

Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. 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 necessary 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°F oven for 10 to 12 minutes. The gingerbread cookies are done when they spring back when touched.

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