GingerBread Cake Cookies

Ingredients:
2 cups brown sugar
1 cup molasses
1 cup shortening
1 egg
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ginger
2/3 cup hot water
5 cups flour
1 teaspoon baking soda

Sugar Frosting
2 cups powdered sugar
1/2 teaspoon vanilla
fresh lemon juice
1/8 teaspoon salt
1/4 cup milk
 
Instructions:
Cream shortening with sugar and molasses.

Add unbeaten egg. Mix well

Sift flour with cinnamon, allspice, ginger and nutmeg.

Combine water and baking soda.

In alternating portions, add the baking soda dissolved in water and dry ingredients to the creamed shortening, sugar and molasses.

Drop spoonfuls of the dough on a lightly greased cookie sheet.

Bake in a pre-heated 350 degree F oven for 10 minutes.

Once you remove the cookies from the oven, leave them on the baking sheet for a few minutes to set.

To make the sugar frosting combine the powdered sugar, salt and vanilla.

Add just a squeeze of fresh lemon juice to mellow the powdered sugar a little.

Stir in the milk gradually until the desired the frosting reaches the desired consistency. Some people like it thick others prefer more of a thin glaze.

Transfer the cookies to wax paper and drizzle with frosting.

 

Posted: November 13, 2008