Gingerbread Cookies

Gingerbread Cookies

1 C. sugar

2 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cinnamon

½ tsp salt

1 ½ tsp baking soda

1 C. butter melted

½ C. evaporated milk

1 C. unsulfured molasses

¾ tsp vanilla

¾ tsp lemon extract

4 C. flour

Preheat oven to 375. Lightly grease cookie sheets. In a large bowl stir together the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix in the melted butter, 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 ½ cup to prevent sticking. When the dough is smooth, roll it out to ¼” thickness on a floured surface and cut into cookies. Place cookies on cookie sheets and bake 10-12 min. The cookies are done when the top springs back when touches. Remove and cool on wire racks.