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Ginger Creams #2


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Cookies Desserts

Ingredients:

  • 4 1/4 c Pillsbury's Best All Purpose Flour, sifted
  • 2 ts Soda
  • 2 ts French's Ginger
  • 1 ts French's Nutmeg
  • 1 ts French's Cloves; * see note
  • 1 ts French's Cinnamon
  • 1/2 ts Salt
  • 1/2 c Butter
  • 1 c Sugar
  • 1 Egg
  • 1 c Molasses
  • 2/3 c Hot water
  • Creamy Vanilla or Orange Frosting

Directions:

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.
 
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet
 
Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997