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Lemon Ginger Creams

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Lemon Ginger Creams
  • Prep Time 60 min
  • Total Time 1 hr 15 min
  • Servings 48
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A lemon frosting adds zest to this soft, spicy drop cookie. After the frosting has set, store the cookies between layers of waxed paper in a container with a tight-fitting cover.

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 Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
  • 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 Bake at 375°F. for 8 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.
  • 4 In small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread frosting over cooled cookies.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
Daily Value
Total Fat
2g
3%
(
Saturated Fat
1g
5%
)
Cholesterol
6mg
2%
Sodium
75mg
3%
Potassium
80mg
Total Carbohydrate
18g
6%
(
Dietary Fiber
0g
0%
)
Protein
1g
Daily Value*:
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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