GINGER COOKIES

Preheat oven to 350°F (175°C). In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.

Sift together the all-purpose flour, ginger, salt, and ground savanah (or allspice as substitution if unavailable) in a separate bowl.

Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with milk, stirring until a soft dough forms.

Drop rounded teaspoons of dough onto an ungreased baking sheet, spacing them about 2 inches apart.

Bake for 12 minutes until the cookies are lightly golden on the edges and set on top.

Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack.