50 - 60 Cookies
Joanne's StoryOne of my favorite places in Virginia is Colonial Williamsburg. I am descended from Gabriel Maupin who owned The Market Square Tavern. I love the Ginger Bread Cookies that they sell down the street behind the Raleigh Tavern, so much that I wrote and begged for the recipe.
I made a double batch last Christmas and the kids couldn't get enough of them!
1 1/2 tsp
butter or margarine, melted
stone-ground or unbleached flour, unsifted
1Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well.
2Add the melted butter/margarine, evaporated milk, and molasses. Mix well.
3Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers.
4Knead the dough for a smoother texture. Add up to ½ cup additional flour if needed to prevent sticking.
5When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. You may roll the dough slightly thicker if you desire a taller cookie.
6Bake 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.