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Frosted Ginger Cookies
From Champaign, OH
<p>This is a favorite ginger cookie in our house. Most of the time when I bake these I don’t add the icing. I serve these especially on Thanksgiving and other family gatherings and offer pumpkin dip to dip the cookies. Pumpkin lovers are plentiful in this family.</p> <p>These cookies have a soft texture and the subtle blend of spices isn’t over powering. Great with a cup of tea or coffee as an afternoon snack or in the evening after dinner.</p> <p>Nutrition facts; Per Cookie 102 cal.(33% cal.from fat)0.8G protein,3.8g. fat(2.2 Sat fat, 16g.carbs(o.2g Fiber)98ml.Sodium,15MG.Chol.</p>Source: I have had this recipe for years, I believe it is out of theFamily Circle Magazine. (Entered by Charlene Stapleton)
Serves: Makes approx 40 2 inch cookies
1 1/4 cup granulated sugear
3/4 cup Butter, softened
1 ea. egg
3 Tbls. Molasses
1 cups All purpose flour, sifted
1 cup whole wheat flour, sifted
1 tsp. baking soda
3 tsp. pumpkin pie spice
1 cup powdered sugar
1 tsop. lemon juice
Step by Step Instructions
- Preheat oven 350 degrees. in a large bowl ,cream butter and 1 cup of granulated sugar until light and fluffy, about 5 minutes. Mix in molasses and egg.
- In a medium bowl stir together flour, baking soda and spices. Add this to the butter mixture and blend well.
- fill a small shallow bowl with the remaining 1/4cup of granulated sugar. break off 1 inch size pieces of dough and roll into balls,roll balls in sugar. arrange on greased cookie sheets9 approx2 inches apart0 and bake until golden brown for approx. 10 minutes. Transfer to cooling rack.
- Meanwhile make glaze. Combine powdered sugar with 1 Tbls. water and stir until smooth, stir in lemon juice. Drizzle glaze over cookies. Enjoy
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