Gingerbread Cookies

1 cup sugar                  1 cup margarine, melted
2 tsp ginger                  1/2 cup evaporated milk
1 tsp nutmeg                1 cup unsulfered molasses
1 tsp cinnamon            4 cups unbleached flour
1/2 tsp salt                  1 1/2 tsp baking soda

Combine sugar, ginger, nutmeg cinnamon, salt, and baking soda.
Mix well. Add the melted margarine, evaporated milk, and molasses.
Mix well. Add the flour 1 cup at a time, stirring constantly.
The dough should be stiff enough to handle without sticking to fingers.
Knead the dough for a smoother texture.
Add up to an additional 1/2 cup of flour if necessary to prevent sticking.
When dough is smooth, roll it out 1/4 inch thick on a floured surface and cut it into cookies. Can be rolled directly on cookie sheet and scraps removed.
Bake on floured or greased cookie sheet in preheated 375 F oven for 10 to 12 min.
The cookies are done when they spring back when touched.