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Gingerbread Cookies


According to Dean Pollak this is the finest gingerbread cookie of all times. The recipe comes straight from the kitchen of the Raleigh Tavern in Williamsburg Virginia, where the chefs crank out over half a million every year! Tourist line up around the block.


Makes 24 cookies.


  • 1 cup sugar

  • 2 tsp ginger

  • 1 tsp nutmeg

  • 1 tsp cinnamon

  • ½ tsp salt

  • 1½ tsp baking soda

  • 1 cup butter

  • ½ cup evaporated milk

  • 1 cup unsulphured molasses

  • 4 cups stone-ground or unbleached flour, sifted


  1. Preheat oven to 375 degrees

  2. Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a bowl. Mix well.

  3. Add softened margarine, evaporated milk, and molasses. Mix well.

  4. Add the flour one cup at a time, stirring constantly.

  5. The dough should be stiff enough to handle without sticking to your fingers.

  6. Knead the dough for a smoother texture.

  7. Add up to ½ cup additional flour if needed to prevent sticking.

  8. When the dough is smooth, roll it out ¼ inch thick on a floured surface and chill. Chilled dough makes it easier to cut desired shapes.

  9. Bake on floured or greased cookie sheets (or parchment lined pans) for 10-12 minutes.