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Ginger Creams
4 1/4 cups Pillsbury`s Best All Purpose Flour -- sifted 2 teaspoons soda 2 teaspoons French`s Ginger 1 teaspoon French`s Nutmeg 1 teaspoon French`s Cloves -- * see note 1 teaspoon French`s Cinnamon 1/2 teaspoon salt 1/2 cup butter 1 cup sugar 1 egg 1 cup molasses 2/3 cup 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. |
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