Ginger Creams


1/2 cup sugar
1/2 cup molasses*
1/2 cup water
1/3 cup shortening
1 egg
2 cups flour
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
*(to cut down on the molasses taste, we mixed 1/4 cup molasses with a 1/4 cup of corn syrup)

Mix sugar, molasses, water, shortening and egg together, then stir in remaining ingredients. Cover and refrigerate 1 hour.

Heat oven to 400 degree. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8 minutes. Immediately remove from cookie sheet and let cool. Frost when completely cooled.

Frosting: Mix 3 cups powdered sugar and 1/2 cup butter, softened. Beat in 1 1/2 teaspoons vanilla and about 2 tablespoons milk until smooth and of spreading consistency.

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