Frosted Ginger Creams

Name: Frosted Ginger Creams
Yield: Makes 5½ dozen
Ingredients: 1 c. shortening; 1 c. brown sugar, firmly packed; 2 eggs; 1 c. dark molasses; 2 tblsp. vinegar; 5 c. sifted flour (about); 1 tblsp. ground ginger; 1 tblsp. baking soda; ½ tsp. baking powder; 2 tblsp. butter or regular margarine; 1 tsp. salt; 2 c. sifted confectioners sugar; 3 tblsp. milk or cream; 1 tsp. vanilla

Preparation info

Makes
5½ dozen

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Soft cookies iced in white—delicious

Ingredients

1 c. shortening
1 c. brown sugar, firmly packed
2 eggs

Cookies
Vegetarian

Method

Cream together shortening and brown sugar until light; beat in eggs, one at a time, beating well to blend. Add molasses and vinegar.
Sift together 4 c. flour, ginger, soda, baking powder and salt; stir into batter. Add additional flour to make a soft dough easy to roll.
Roll dough on lightly floured surface; cut in 2 or 3" circles. Place about 1" apart