Gingerbread cookies

GINGERBREAD COOKIES

Ingredients
1 c. sugar
2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
pinch of cloves
1/2 tsp. salt
1 1/2 tsp. baking soda
1 c. butter, melted
1/2 c. evaporated milk
1 c. unsulphured molasses
1/4 tsp. vanilla extract
4 c. flour (unsifted)

How to make:-

Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Combine well.

Add the melted butter, evaporated milk and molasses. Add the vanilla (use only pure vanilla ). Add the flour, 1 cup at a time, stirring constantly.

The dough should be stiff enough to handle without sticking to the fingers. Knead the dough until smooth, adding a little flour at a time, up to 1 cup, to prevent sticking.

When dough is smooth, roll it out 1/4-inch thick on a floured surface and cut it into cookies. To prevent having to add more flour, the dough may be rolled between sheets of wax or parchment paper, or on a silicone sheet using a silicone or fondant rolling pin. The silicone pin may also be brushed with cake release or non-stick spray for easy rolling. Be sure dough is thoroughly chilled.

Bake on a lightly floured or greased or parchment lined cookie sheets in a preheated 375°F oven for 10 to 12 minutes.

Cookies are done if they spring back when touched.

Store cookies in an airtight tin; several days before serving, add a ripe apple to the tin to soften the cookies.

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