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MORAVIAN GINGER COOKIES

Yield: 36 Cookies

  • 1/3 c Molasses
  • 1/4 c Shortening
  • 2 tb Sugar, brown
  • 1 1/4 c Flour
  • 1/2 ts Salt
  • 1/4 ts Baking soda
  • 1/4 ts Baking powder
  • 1/4 ts Cinnamon, ground
  • 1/4 ts Ginger, ground
  • 1/4 ts Cloves, ground
  • 1 ds Nutmeg
  • 1 ds Allspice

EASY CREAMY ICING

  • 1 c Sugar, confectioners
  • 1/4 ts Salt
  • 1/2 ts Vanilla
  • 1 1/2 tb Cream, light

Mix thoroughly the molasses, shortening, and sugar. Blend in the remaining ingredients except the icing. Cover. Chill for at least four hours. Heat the oven to 375 F. Roll the dough to 1/8-inch thickness, or, if desired, paper-thin on a lightly floured cloth-covered board. Cut into the desired shapes. Place about 1/2 inch apart on an ungreased baking sheet. Bake for eight minutes or until set. Remove from the baking sheet immediately; cool. Frost with Easy Creamy Icing.

EASY CREAMY ICING: Mix all of the ingredients together until smooth and of spreading consistency. Tint with food color if desired.
Makes about 3 dozen 2-inch cookies (about 5 dozen if rolled paper-thin).
Betty Crocker's Cookbook

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