Ginger Creams
Yield
6 dozen servingsPrep
15 minCook
15 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ¼ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
ginger
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cloves
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
molasses
|
|
| ⅔ | cup |
water
hot |
|
| 1 | x |
vanilla frosting
or orange frosting |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | l |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
ginger
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
cloves
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
molasses
|
|
| 158 | ml |
water
hot |
|
| 1 | 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.
