1 cup sugar
2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
1 cup butter, melted
1/2 cup evaporated milk
1 cup unsulfered molasses
3/4 tsp. vanilla
3/4 tsp. lemon extract
4 cups stone ground or unbleached flour, unsifted

Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted butter, evaporated milk and molasses. Add the extracts. The dough should be still enough to handle without sticking to the fingers. Knead the dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking. When dough is smooth, roll about 1/4 inch thick on floured board and cut into cookies.

Bake in preheated 375°F oven for 10 to 12 minutes. Cookies are done if they spring back when touched.