GINGERBREAD COOKIES 
(from the Raleigh Tavern, Williamsburg Cookbook)

1 C sugar
2 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon (I use more, maybe 2 tsp.,
  and 1 tsp. ground cloves)
1/2 tsp. salt
1 1/2 tsp. baking soda
1 C margarine, melted
1/2 C evaporated milk
1 C unsulfered molasses
3/4 tsp. vanilla extract
3/4 tsp. lemon extract (the extracts are
  optional but I always use them)
4 C flour

Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking
soda. Mix well. Add the melted margarine, evaporated milk, and
molasses. Add the extracts if desired. Mix well. Add the flour 1 cup
at a time, stirring constantly. The dough should be stiff enough to
handle without sticking toingers. Knead the dough for a smoother
texture. Add up to 1/2 C additional flour if necessary to prevent
sticking. When the dough is smooth, roll it out 1/4 inch thick on a
floured surface and cut it into cookies. (I usually chill the dough
for an hour or two before rolling it out. You can also roll dough into
1" balls and flatten them gently with the bottom of a drinking glass
instead of rolling them out.)  Bake on floured or greased cookie
sheets in a preheated 375-degree oven for 10-12 minutes. The cookies
are done if they spring back when touched.