Recipe: Ginger Creams and Frosting (drop cookies, Pillsbury recipe booklet, 1970's)

GINGER CREAMS AND FROSTING

1/2 cup sugar
1/4 cup shortening
1/2 cup molasses
1/2 cup hot water
1 egg
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
Frosting (recipe follows)

Heat oven to 375 degrees F. Grease cookie sheets.

In large bowl, combine sugar, shortening, molasses, 1/2 cup hot water, and egg; beat well.

Stir remaining cookie ingredients. Drop by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake 10-15 minutes until golden brown. Cool.

FROSTING

2 tbsp. butter or margarine, softened
2 cups powdered sugar
Dash salt
1/2 tsp. vanilla
2 to 3 tbsp. milk

In small bowl, combine all frosting ingredients, beat until light and fluffy. Spread over cooled cookies.

Makes about 3 dozen cookies.
Source: Recipe booklet: Pillsbury's Favorite Fireside Recipes, 1978