Side Pannel
Ginger Creams
Ingredients List
- 4 1/4 c Pillsbury's Best All Purpose
- -Flour, sifted
- 2 ts Soda
- 2 ts French's Ginger
- 1 ts French's Nutmeg
- 1 ts French's Cloves; * see note
- 1 ts French's Cinnamon
- 1/2 ts Salt
- 1/2 c Butter
- 1 c Sugar
- 1 Egg
- 1 c Molasses
- 2/3 c Hot water
- Creamy Vanilla or Orange
- -Frosting
Directions
BAKE at 350 degrees for 9 to 12 minutes. MAKES 6 dozen cookies. Sift
together dry ingredients. Cream butter. Gradually add sugar, creaming well.
Blend in unbeaten egg; beat well. Add the dry ingredients alternately with
1 cup molasses and 2/3 cup hot water. Blend thoroughly after each addition.
Chill dough 30 to 60 minutes. Drop by rounded teaspoonfuls onto lightly
greased baking sheets. Bake in moderate oven (350 degrees) 9 to 12 minutes.
Cool 1 minutes. Remove from sheet. Frost with Creamy Vanilla or Orange
Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit soda and
salt.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet
together dry ingredients. Cream butter. Gradually add sugar, creaming well.
Blend in unbeaten egg; beat well. Add the dry ingredients alternately with
1 cup molasses and 2/3 cup hot water. Blend thoroughly after each addition.
Chill dough 30 to 60 minutes. Drop by rounded teaspoonfuls onto lightly
greased baking sheets. Bake in moderate oven (350 degrees) 9 to 12 minutes.
Cool 1 minutes. Remove from sheet. Frost with Creamy Vanilla or Orange
Frosting. *For use with Pillsbury's Best Self-Rising Flour, omit soda and
salt.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet
Tweet