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Ginger Cookie Icebox Cake
Cookies: 1 c. shortening 1 c. sugar 1 egg 1 c. molasses 4 c. flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. ginger
Cream shortening & sugar. Add egg & mix well. Beat in molasses. Combine flour, baking soda, salt & ginger. Stir into molasses mixture. Roll thin, cut out & bake for 10 minutes at 350 degrees.
Whip 1 & 1/2 pints heavy whipping cream with sugar to sweeten, till fluffy.
Put a single layer of cookies in bottom of a pretty glass bowl. Spread a layer of whipped cream mixture over cookies, another layer of cookies, then another layer of whipped cream.
Repeat layering till all cookies & all whipped cream are gone, ending with fluffy whipped cream on top. Save back a few cookies to crush up & sprinkle on top.
Refrigerate for at least four hours or till very cold.
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