"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Soft Ginger Cream Cookies, by ViAnn Sampson, is from Our Family Cookbook - 2nd Edition,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup shortening 1 egg 2 tsp. ginger 1 cup molasses 1 tsp. cloves 1 tsp. nutmeg 4 cups flour 1 cup sugar 1/2 tsp. salt 2 tsp.baking soda dissolved in 1 cup hot water
Mix in order given. Drop by teaspoonfuls on greased cookie sheets. Bake at 375 degrees for 8 minutes. Frosting: Mix the following and frost while cookies are warm. 1 Tbsp. butter, melted 3 1/2 Tbsp. warm milk 1 tsp. vanilla 2 cups powdered sugar
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