Ginger creams

 
                               Ginger Creams
 
 Recipe By     : Best Loved Foods of Christmas, Pillsbury, undated booklet
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/4  cups          Pillsbury's Best All Purpose Flour -- sifted
    2      teaspoons     soda
    2      teaspoons     French's Ginger
    1      teaspoon      French's Nutmeg
    1      teaspoon      French's Cloves -- * see note
    1      teaspoon      French's Cinnamon
      1/2  teaspoon      salt
      1/2  cup           butter
    1      cup           sugar
    1                    egg
    1      cup           molasses
      2/3  cup           hot water
                         Creamy Vanilla or Orange Frosting
 
 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.
 
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 NOTES : "Developed by Ann Pillsbury"