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Frosted Ginger Creams
1 cup light molasses or sorghum
1 cup shortening
2/3 cup hot water
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
dash of salt
8 cups sifted flour
Cream together the sugar, shortening and molasses. Add the water and blend. Blend in the eggs. Add the dry ingredient blend. Mix thoroughly.
Roll the dough (using rolling pin) out to approximately ¼ inch thick.
Bake at 350 degrees for approximately 7-8 minutes
Frost with lemon glaze (mix powdered sugar, water and lemon juice to taste), brushed on in a thin layer.