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Ginger Creams

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Submitted by ErikaL

YIELD

6 dozen servings

PREP

15 min

COOK

15 min

READY

90 min

Ingredients

4 ¼ 1
CUPS L ALL-PURPOSE FLOUR
sifted
2 1E+1
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML GINGER
1 5
TEASPOON ML NUTMEG
1 5
TEASPOON ML CLOVES
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML BUTTER
1 237
CUP ML SUGAR
1 1
EACH EACH EGGS
1 237
CUP ML MOLASSES
158
CUP ML WATER
hot
1 1
X X VANILLA FROSTING
or orange frosting *

Directions

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 ⅔ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 1145 20% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 784mg 33%
Total Carbohydrate 72g 72%
Dietary Fiber 4g 17%
Sugars g
Protein 31g
Vitamin A 15% Vitamin C 1%
Calcium 22% Iron 59%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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