Ginger Creams

March 26, 2019 | Recipes

These cookies would be great with tea! ½ c. sugar ⅓ c. shortening 1 egg ½ c. light molasses ½ c. water 2 c. flour ½ tsp. salt ½ tsp. baking soda ½ tsp. ground nutmeg ½ tsp. ground cloves ½ tsp. ground cinnamon 1 tsp. ginger Mix sugar, shortening, egg, molasses, water. Stir in remaining ingredients. Cover, refrigerate at least 1 hour. Heat oven to 400°. Drop dough by rounded teaspoon 2-inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8 minutes. Remove from cookie sheet. Cool; frost with vanilla frosting. This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.