Gingerbread Cookies

1 cup sugar
2 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup melted butter
1/2 cup evaporated milk
1 cup molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached flour

Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted butter, evaporated milk and molasses. Add the extracts. Mix well. Add the flour 1 cup at a time, stirring constantly.

Knead the dough for a smoother texture. Add up to ½ cup additional flour if necessary to prevent sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies.

Bake on floured or greased cookie sheets in a preheated 375 degrees oven for 10 to 12 minutes. The gingerbread cookies are done when they spring back when touched.