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Title: Ginger Creams
Categories: Cookie Dessert
Yield: 1 Servings
| 4 1 | /4 c | Pillsbury's Best All Purpose |
| : | Flour -- sifted | |
| 2 t | s soda | |
| 2 t | s French's Ginger | |
| 1 t | s French's Nutmeg | |
| 1 t | s French's Cloves -- * see | |
| : | note | |
| 1 t | s French's Cinnamon | |
| 1 | /2 t | s salt |
| 1 | /2 c | butter |
| 1 c | sugar | |
| 1 | egg | |
| 1 c | molasses | |
| 2 | /3 c | hot water |
| : | Creamy Vanilla or Orange | |
| : | Frosting |
BAKE at 350 degrees for 9 to 12 minutes. MAKES 6 dozen cookies. Sift together dry ingredients. Cream butter. Gradually add sugar, creaming well. Blend in unbeaten egg; beat well. Add the dry ingredients alternately with 1 cup molasses and 2/3 cup hot water. Blend thoroughly after each addition. Chill dough 30 to 60 minutes. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake in moderate oven (350 degrees) 9 to 12 minutes. Cool 1 minutes. Remove from sheet. Frost with Creamy Vanilla or Orange Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
From: Ngavlak@aol.Com Date: 16 Oct 97 Mastercook Recipes (Mailing List) Ä
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