Question: While walking through Colonial Williamsburg in Virginia, we passed people dressed in Colonial clothes, selling the most wonderful gingerbread cookies. Later we were able to buy a bag of them at the Raleigh Tavern Bake Shop. I would like to get the recipe for them.
- Vera M. Christy, St. Paul,Minn.
Answer: Cannons will boom as candles illuminate windows and fireworks dazzle the night sky during the Grand Illumination of the Historic Area in Colonial Williamsburg at 6 p.m. on Dec. 8 as revelers officially commence the holiday season with a military tattoo and merrymaking. Colonial Williamsburg adorns itself in seasonal finery typical of the 18th century for a month of holiday programs, including dancing, music of the Fife and Drum Corps, antique toy displays and feasting. Carolers stroll past doorways decorated with pine and boxwood wreaths dotted with oranges, okra pods, pomegranates, pinecones and holly. Ivy was often omitted from the evergreens used to decorate churches because of the plant's association with Bacchus, the Roman god of wine.
Colonial Williamsburg, midway between Richmond and Norfolk, is the nation's oldest and largest outdoor living-history museum. The historic area comprises 173 acres with 88 original 18th century buildings and hundreds of structures that have been reconstructed on their original foundations. From 1699 to 1780, Williamsburg was the political, social and cultural capital of Britain's largest North American colony. Educational tours and programs re-create daily life during the 1770s when colonists were taking their first steps toward becoming a new nation. To request a free brochure detailing Colonial Williamsburg's holiday programs, or to make reservations by telephone, call toll-free (800) 404-3389.
Gingerbread cookies, special-occasion treats enjoyed by 18th century residents of Colonial Wil-liams-burg, are created by the Raleigh Tavern Bake Shop. Ingredients reflect the times.
P.S. Some readers have questioned the 3 tablespoons vanilla in the column on "Harris Ranch Pecan Drop Cookies." The amount is correct and makes a heavier, chewier cookie. You CAN use 3 teaspoons vanilla for a lighter, crisper texture.
America a la Carte welcomes recipe requests. Send the complete address of the restaurant along with your name, address and phone number to: America a la Carte, P.O. Box 5994, Austin, TX 78763-5994; or fax: (512) 453-2145.
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Recipes
RALEIGH TAVERN GINGERBREAD COOKIES
1 cup sugar
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
11/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract, optional
3/4 teaspoon lemon extract, optional
41/2 cups stone-ground or unbleached flour, unsifted
Preheat oven to 375 degrees. In large mixing bowl combine sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well by hand, while adding melted margarine, evaporated milk and molasses (and if desired, add vanilla and lemon extracts). Reserve 1/2 cup flour. Add remaining flour one cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers - if necessary wrap dough airtight and refrigerate 45 minutes. Place dough on lightly floured board, adding up to 1/2 cup of reserved flour as necessary to prevent sticking, and knead to a smooth texture. Roll dough out to a 1/4-inch thickness and cut with a cookie cutter. Bake on no-stick cookie sheets 10 to 12 minutes or until cookies are done and spring back when touched. Makes 4 to 5 dozen small cookies.