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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 12 |
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Ingredients:
1/3 cup(s) shortening |
1/2 cup(s) granulated sugar |
1 teaspoon(s) powdered sugar |
1/2 teaspoon(s) baking soda |
1/2 teaspoon(s) nutmeg ground |
1/2 teaspoon(s) cinnamon |
1/4 teaspoon(s) cloves ground |
1/4 teaspoon(s) salt |
1 whole(s) egg |
1/2 cup(s) molasses |
1/2 cup(s) water |
2 cup(s) all-purpose flour |
2 cup(s) powdered sugar sifted |
2 tablespoon(s) butter melted |
4 teaspoon(s) milk |
Directions:
1. In a large mixing bowl, beat the shortening with a mixer for 30 seconds. Add the sugar, ginger, baking soda, nutmeg, cinnamon, cloves and salt. Beat until combined, occasionally scraping the sides of the bowl. Beat in the egg, molasses and water on low speed until combined. Using the mixer, beat in as much of the flour as you can. Stir in any remaining flour by hand. Cover and chill the dough for 3 hours. Dough will be soft. Drop the dough by the rounded teaspoon, keeping them small, 2 inches apart on greased cookie sheets. Chill the formed cookies an additional 30 minutes before baking. Preheat the oven to 375 degrees while the cookies chill. Bake at 375 for 8 minutes or until the edges are firm. Allow to cool on wire racks. Frost with icing.
2. Icing: In a mixing bowl, combine the powdered sugar, melted butter and milk. Stir in additional milk if needed. Drizzle over the cooled cookies.
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