Gingerbread

My favorite gingerbread recipe, we make almost every year. This year we made a batch to hang from the tree and of course a few to eat!

1 cup sugar

2 teaspoons ginger

1 teaspoon nutmeg

1 teaspoon cinnamon

½ teaspoon salt

1 ½ teaspoon baking soda

1 cup butter, melted

½ cup evaporated milk (Can use ½ cup regular milk)

1 cup unsulfered molasses

¾ teaspoon vanilla extract

¾ teaspoon lemon extract

6 cups stone-ground or unbleached flour, unsifted

Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted butter, milk, and molasses. Add the extracts if desired. 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 1/2 cup additional flour if necessary to prevent sticking. When the gough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10-12 minutes. The cookies are done if they spring back when touched. If using for decoration, it's good to cook an extra minute or two.