Ginger Cream Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Shortening | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| 1/2 cup light or dark molasses | ||
| Water | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Ground ginger | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Vanilla Butter Frosting | ||
Directions
Mix sugar, shortening, egg, molasses and water.
Stir in remaining ingredients except frosting.
Cover and refrigerate at least 1 hour.
Heat oven to 400°.
Drop dough by rounded 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 Cool; frost with Vanilla Butter Frosting.
Stir in remaining ingredients except frosting.
Cover and refrigerate at least 1 hour.
Heat oven to 400°.
Drop dough by rounded 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 Cool; frost with Vanilla Butter Frosting.
Chef
