Rating: 4 stars 4.2
159 Ratings
  • 5 star values: 88
  • 4 star values: 44
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 9

This is a wonderful recipe from Colonial Williamsburg.

Recipe Summary

prep:
30 mins
cook:
12 mins
additional:
18 mins
total:
1 hr
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

90 calories; protein 1g; carbohydrates 14.1g; fat 3.3g; cholesterol 0.6mg; sodium 90.3mg. Full Nutrition
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