Ginger Creams

Ginger Creams

recipe courtesy of Carrie Law, found in Betty Crocker's Cooky Book, 1963

½ cup sugar
½ cup hot water
½ cup molasses
¼ cup shortening
1 egg
2 cups flour
1 tsp. baking soda
½ tsp. salt
½ tsp. ginger
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves

Combine sugar, hot water, molasses, shortening and egg; blend well. Stir in remaining ingredients. Drop by rounded teaspoons, 2 inches apart. Bake at 375 degrees for 10-15 minutes. Remove from cookie sheets and cool. Spread with frosting.

Variation: add one cup of pumpkin to cookie dough.

Frosting:
2 cups powdered sugar
dash of salt
2 tbsp. butter
2 to 3 tbsp. milk
½ tsp. vanilla