Soft Ginger Creams

• 1/2 Cup shortening
• 1/2 Cup granulated sugar
• 1 tsp. powdered sugar
• 1/2 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• 1 egg
• 1 Cup molasses
• 1 Cup water
• 2 Cups all-purpose flour
• Icing:
• 2 Cups sifted powdered sugar
• 2 TB. melted butter
• 4 tsp. milk

1. 1. In a large mixing bowl, beat the shortening with a mixer for 30 seconds.
2. 2. Add the sugar, ginger, baking soda, nutmeg cinnamon, cloves and salt.
3. 3. Beat until combined, occasionally scraping the sides of the bowl.
4. 4. Beat in the egg, molasses and water on low speed until combined.
5. 5. Using the mixer, beat in as much of the flour as you can.
6. 6. Stir in any remaining flour by hand. Cover and chill the dough for 3 hours. Dough will be soft.
7. 7. Drop the dough by the rounded teaspoon (keep them small) 2 inches apart on greased cookie sheets. Chill the formed cookies an additional 30 minutes before baking.
8. 8. Preheat the oven to 375'
9. while the cookies chill.
10. 9. Bake at 375'for 8 minutes
11. or until the edges are firm. Allow to cool on wire racks.
12. 10. Frost with icing.
13. Icing: ln a mixing bowl, combine the powdered
14. sugar, melted butter and milk. Stir in additional
15. milk if needed. Drizzle over the cooled cookies.

shortening, granulated sugar, powdered sugar, baking soda, ground nutmeg, cinnamon, ground cloves, salt, egg, molasses, water, flour, icing, powdered sugar, tb, milk

Taken from www.epicurious.com/recipes/member/views/soft-ginger-creams-50176356 (may not work)