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Ginger Cookies with Brown Sugar Icing

Pittsburgh Post-Gazette

Correction/Clarification: (Published Nov. 30, 2001) > In yesterday's special cookie section, we omitted the baking time from the recipe for Ginger Cookies with Brown Sugar Icing. They bake in a 350-degree oven for 10 to 12 minutes.

2 cups sugar
1 cup vegetable shortening (we used butter-flavored Crisco)
1/2 cup margarine
2 eggs, lightly beaten
1/2 cup light molasses
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Ginger Cookies with Brown Sugar Icing


4 1/2 tablespoons butter
9 tablespoons whipping cream (1/2 cup plus 1 tablespoon)
1 1/2 teaspoons vanilla
3/4 cup plus 2 tablespoons brown sugar
3 cups powdered sugar

For cookies: Preheat oven to 350 degrees.

Cream sugar, vegetable shortening and margarine (we used butter). Add eggs and molasses and mix.

Sift together dry ingredients and stir into butter mixture. Make dough into small balls and flatten. Bake in preheated oven 2 inches apart (these spread, so don't crowd).

Icing: Combine all icing ingredients except powdered sugar and bring to a boil, stirring. (We did this in the microwave.) Boil 2 minutes. Cool and add powdered sugar. Spread on cookies.

Makes approximately 78 cookies.

Note: Evaporated milk can be substituted for whipping cream.

Dorothy Plut, Port Townsend, Wash.

Thursday, November 29, 2001

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