Gingerbread Cookies(Makes 50 To 60 Small Cookies)

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   Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the vanilla. 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 for a smoother texture. (You may need to add some additional flour, 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. Bake on floured or greased cookie sheets (I spray mine with Pam) in a preheated 375u00b0 oven for 10 to 12 minutes. Cookies are done if they spring back when touched. Don't overcook!

* Per serving · 4 servings · Values may vary.

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