Lemon Ginger Creams

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  • 60 min prep time
  • 1 hr 15 min total time
  • 16 ingredients
  • 48 servings

Ingredients

Cookies

1/2
cup sugar
1/4
cup shortening
1/2
cup molasses
1/2
cup hot water
1
egg
2
cups All Purpose or Unbleached Flour
1
teaspoon baking soda
1/2
teaspoon salt
3/4
teaspoon ginger
3/4
teaspoon cinnamon
1/4
teaspoon cloves

Frosting

2
cups powdered sugar
1/2
teaspoon grated lemon peel
2
tablespoons margarine or butter, softened
2
tablespoons lemon juice
1
to 2 tablespoons skim milk

Directions

  1. 1 Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
  2. 2 In large bowl, combine sugar, shortening, molasses, water and egg; beat well. Lightly spoon flour into measuring cup; level off. Add all remaining cookie ingredients; stir just until blended. Let stand 5 minutes. Drop by rounded teaspoonfuls 2 inches apart onto spray-coated cookie sheets.
  3. 3 Bake at 375°F. for 8 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.
  4. 4 In small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread frosting over cooled cookies.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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