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Ginger Creams with Vanilla Butter Frosting Recipe

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This recipe for Ginger Creams with Vanilla Butter Frosting, by , is from From Janice's Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lucy L. Leotaud


Ginger Creams:
cup sugar
⅓ cup shortening
1 egg
cup molasses (unsulphured)
cup water

2 cups flour
1 tsp. ground ginger
tsp. salt
tsp. baking soda
tsp. nutmeg
tsp. cloves
tsp. cinnamon

Vanilla Butter Frosting:
cup margarine or butter (softened)
2 cups powdered sugar
1 tsp. vanilla
1 Tbsp. milk

Ginger Creams: Mix sugar, shortening and egg. Add molasses and water - blend well. Stir in dry ingredients and refrigerate at least 1 hour (or longer).

Heat oven to 400. Drop dough by rounded teaspoon - about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remaining when touched - about 8 minutes.

Immediately remove from cookie sheet and cool. Frost with Vanilla Butter Frosting. Makes about 4 dozen cookies.

Vanilla Butter Frosting: Mix butter and sugar. Beat in vanilla and milk until smooth and spreading consistency.




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