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Ginger Creams Recipe

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This recipe for Ginger Creams, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Sunday, June 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1 c. shortening
2 eggs
1/2 c. molasses
1 c. boiling coffee
1 tsp. baking soda
2 1/2 c. flour
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt

Directions:
Directions:
Cream together shortening and sugar. Add eggs, then molasses. Slowly add the coffee. Next, add all of the dry ingredients and bake at 375 in a 10 x 15" greased jelly roll pan for approximately 20 minutes. Frost while still slightly warm with a think powdered sugar frosting.
ie. 1 1/2 to 2 c. powdered sugar, 2 T. soft butter, 1 tsp. vanilla and milk to moisten and thin, adding a little at a time.

Personal Notes:
Personal Notes:
This was Jean Shotwell's recipe in the Opportunity School Cookbook. The Opportunity School was for special needs children that Mom helped to start while in the Junior League.

 

 

 

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