Thursday, July 8, 2010

Frosted Ginger Creams

A moist, flavorful cookie...perfect for the holidays!
Frosted Ginger Creams: Makes 48 cookies

1/4 c. shortening
1/2 c. sugar
1 egg
1/3 c. molasses
2 c. flour
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/3 c. water


1-1/2 oz. reduced fat cream cheese
3 T. butter, softened
1 c. + 3 T. powdered sugar
1/2 tsp. vanilla
1-2 tsp.lemon juice

In a large mixing bowl, beat shortening and sugar. Beat in egg and molasses. Combine flour with dry ingredients and add to creamed mixture alternately with water. ( dough will be soft)
Drop by heaping teaspoonfuls onto cookie sheets coated with cooking spray. Bake at 400 degrees for 7-8 minutes. Remove to wire racks to cool.

In a small mixing bowl, beat cream cheese and butter. Add powdered sugar and beat. Add vanilla and enough lemon juice to achieve spreading consistency. Frost cookies.
Store leftovers in the refrigerator.

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