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)

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 - not imitation). 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 (available in craft supply stores). 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.

Submitted by: CM