Colonial Williamsburg Gingerbread Cookies Note: These are actually more like little cakes/breads.

They are soft and fluffy. Makes 50 60 cookies 1 2 1 1 1 1 1 4 cup tsp. tsp. tsp. tsp. tsp. cup cup cup tsp. cups sugar ginger nutmeg cinnamon salt baking soda butter, melted evaporated milk unsulfered molasses vanilla extract unbleached flour, unsifted (I have used whole wheat flour and its good)

Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted butter, evaporated milk, and molasses. Add the vanilla. Mix well. Add the flour one 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 cup additional flour if necessary to prevent sticking. When the dough is smooth, roll it out inch thick on a floured surface and cut into cookies with a round cookie cutter or glass. Bake on a floured or greased cookie sheet in a preheated 375F oven for 10 12 minutes. The cookies are done if they spring back when touched.