Frosted Ginger Creams


1/4  cup shortening                                                        FROSTING

1/2  cup sugar                                                                     1-1/2 oz cream cheese, softened

1  egg                                                                                    3 Tblspn butter, softened

1/3  cup molasses                                                              1 cup + 3 Tblspn confectioners' sugar

2  cups all-purpose flour                                                    1/2 tspn vanilla extract

1  tspn ground ginger                                                          1 to 2 tspn lemon juice 

1/2  tspn baking soda

1/2  tspn salt

1/2  tspn ground cinnamon

1/2  tspn ground cloves

1/3  cup water

In a large mixing bowl, cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon, and cloves; gradually add to creamed mixture alternately with water (dough will be soft).

Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 400 degrees for 7-8 minutes or until tops are cracked. Remove to wire racks to cool.

In a small mixing bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.  YIELD: about 4 dozed. 

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