Gingerbread, Colonial Williamsburg

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 36
Amount Per Serving
Calories: 139.9

Total Fat: 4.4 g
Cholesterol: 1.0 mg
Sodium: 132.2 mg
Total Carbs: 23.5 g
Dietary Fiber: 0.4 g
Protein: 1.7 g

View full nutritional breakdown of Gingerbread, Colonial Williamsburg calories by ingredient

Introduction

They sell these at the Colonial Williamsburg site, at the Raleigh Bakery. The URL:
www.history.org/almanack/life/food
/rec_gingerbread.cfm They sell these at the Colonial Williamsburg site, at the Raleigh Bakery. The URL:
www.history.org/almanack/life/food
/rec_gingerbread.cfm

Minutes to Prepare: 35

Minutes to Cook: 12

Number of Servings: 36

Ingredients

1 cup sugar

2 tsp ginger

1 tsp nutmeg

1 tsp cinnamon

1.5 tsp baking soda

0.5 tsp salt

1 cup margarine, melted

1/2 cup evaporated milk

1 cup unsulfered molasses

3/4 tsp vanilla extract

3/4 tsp lemon extract (calories calc with 0.75 g)

4 cups unbleached flour, unsifted

Directions

Combine sugar, ginger, nutmeg, cinnamon, salt and baking soda, mix well. Add melted margarine, evaporated milk and molasses. Add the extracts, mix well. Add flour 1 cup at a time, stirring constantly. Dough should be stiff enough to handle without sticking to fingers. Knead dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking. When dough smooth, roll out 1/2 inch thick on floured surface and cut into cookies. (original recipe calls for 1/4 inch thick, but we wanted ours to be more like the Raleigh Bakery)
Bake on parchment on cookie sheet at 375 degree oven for 10 to 12 minutes. Cookies are done when they spring back when touched.

Number of Servings: 36

Recipe submitted by SparkPeople user HOWIESUE59.