1 c. soft butter
1 c. sugar
2-4 tbsp. ginger
2 tsp. nutmeg
1/8 tsp. cinnamon
1/8 tsp. salt
1 c. evaporated milk
3/4 c. dark molasses
1 tsp. vanilla
1/2 tsp. lemon extract
5 1/4 c. sifted all purpose flour

In a large mixing bowl, cream butter. Add sugar, spices and salt; cream until light and fluffy. Stir in evaporated milk, molasses, vanilla and lemon extract. Add flour, a little at a time, blending well after each addition. Cover bowl with waxed paper, then chill dough for 2 hours.

Using a portion of chilled dough at a time, roll out about 1/4" thick on a well floured pastry cloth or board (I use a big bread board). Cut with a floured cookie cutter. Transfer with a spatula to ungreased baking sheets.

Bake in preheated slow oven at 325 degrees for 10 to 15 minutes. Remove from baking sheets and cool on racks.