I first tried these cookies while visiting Colonial Williamsburg last year. A fellow traveler heard our family was headed there and said, "You've got to go to the Raleigh Tavern Bakery-they're famous for their gingerbread cookies!" I'm glad I took his advice. After a long walk down Duke of Gloucester street, pushing a stroller and coaxing my 4-year-old to go one more block, we found it nestled behind the tavern. My sweet daughter forgot all about her tired legs as I handed her a thick, round gingerbread cake. They were so good I took hubby and the rest of the crew down the next day for their 'bakers dozen'. Now, anytime I make these, my kids yell, "I love those cookies-I remember them!" It's fun having recipes that bring about such great memories!
1 cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1 cup margarine or butter, melted
1/2 cup evaporated milk
1 cup molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups stone-ground or unbleached flour, unsifted
* if you roll them to about 1/4" thickness, they're perfect for ice cream sandwiches-great with pumpkin ice cream!
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