Grandma’s Ginger Cream Cookies

This recipe was my grandmother’s recipe.  It was a cake-like cookie served with powdered sugar.  this cookie is also good with cream cheese frosting.

Ingredients

4 cups King Arthur flour

3/4 t nutmeg

3/4 t cinnamon

3/4 t ginger

1/2 t salt

1 cup sugar

1/2 cup Irish butter or Crisco™*

1 egg

1 cup molasses

2 t soda

1 cup hot water

3 cups confectioners sugar

2 T melted butter

1 t vanilla

Directions

Oven 375º  Cover cookie sheets with parchment paper

Combine and mix dry ingredients. Set aside.  Dissolve soda in water and cool.

Combine confectioners sugar, butter, and vanilla. Set frosting aside

Cream sugar and Crisco™. Add egg and molasses and combine. Mix soda water alternetly in thirds with dry ingredients until incorporated.

Drop by teaspoon size cookie scoop onto cookie sheet. Bake 9 to 12 minutes.

Remove and dip into frosting while warm and cool.

*When using Crisco™  the cookies are higher. If you use butter the cookies flatten out. To prevent from flattening out refrigerate 30 minutes before baking.The melting point of Crisco™ Is higher and let’s the eggs and flour set up.