Lemon ginger creams
36 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ¼ | cup | Shortening |
| ½ | cup | Molasses |
| ½ | cup | Hot water |
| 1 | Egg | |
| 2 | cups | All purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| 2 | cups | Powdered sugar |
| 1 | teaspoon | Grated lemon peel |
| 2 | tablespoons | Butter, softened |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | 2% milk |
Directions
FROSTING
Heat oven to 375f. Grease cookie sheets. In large bowl, combine sugar, shortening, molasses, water and egg; beat well. Add all remaining cookie ingredients; stir until just blended. Let stand 5 minutes. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375f for 8 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely. In small bowl, combine frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread frosting over cooled cookies. Per cookie: Cal. 90, Fat 2g, protein 1g, sodium 75mg.
Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen" <DEBKUHNEN@...> on Sep 19, 97