Raleigh Tavern Gingerbread Cookies Recipes
RALEIGH TAVERN, WILLIAMSBURG, GINGERBREAD
Steps:
- Preheat oven to 350. Warm together butter, molasses, and evaporated milk, blending well. Add vanilla and lemon extracts, and salt. Mix together ginger, cinnamon, nutmeg, sugar, and baking soda. Combine with liquid mix. Sift in flour, one cup at a time, stirring after each. When it becomes stiff blend with hands till all flour is absorbed. Roll to 1/8" thick and cut out shapes. Bake 13-15 minutes or until dough springs back lightly in center when touched. Bake round shapes 8-10 minutes.
RALEIGH TAVERN GINGERBREAD COOKIES
Steps:
- Combine sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, cream and molasses. Add vanilla and lemon zest. Mix well. Add the flour, one cup at a time, beating with flat beater. The dough should be stiff enough to handle without sticking to fingers. Add up to 1/2 cup additional flour to prevent sticking. When the dough is smooth, roll it out 1/4" thick on a floured surface and cut into rounds. Bake on parchment-lined cookie sheets in 375* oven for 10-12 minutes. The cookies are done if they spring back when touched.
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