Frosted Ginger Creams

Welcome to the Storehouse's idea-log! Here, I'll share with you regularly with recpies, stories, or décor ideas I'm sure you'll love!

We had a beautiful Grand Opening with lots of yummy treats. I'd like to share one recipe I used!

Here it is:


Frosted Ginger Creams

1/4 cup butter
1/2 cup sugar
1 egg
1/3 cup molasses
2 cups flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/3 cup water

Frosting
1 1/2 ounces cream cheese, softened
3 tablespoon butter, softened
1 cup plus 3 tablespoons confectioner's sugar
1/2 teaspoon vanilla
1-2 teaspoons lemon juice. (Or half a squeezed lemon!)

In a large bowl, cream shortening and sugar. Beat in egg and molasses. Combine flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water. (Dough will be soft)

Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 F for 7-8 minutes or until tops are cracked. remove to wire racks to cool.

In a small mixing bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

Yield: about 4 dozen.

Shelley's tip: Pipe on the icing.
It will be very thick but you can make a dollop like a hershey kiss on top that will harden.
It looks much neater than spreading the icing on.