Ginger Creams - Kraft Recipes Top
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Ginger Creams

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  • Combine brown sugar, molasses, and shortening; cream together well. Add egg and sour milk. Add combined flour, ginger, salt and baking soda. This recipe is very forgiving - you can pretty much throw it together in any order, and it will come out OK as long as you have the right ingredients.
  • Bake at 375 degrees on cookie sheets until lightly brown and set. I like to use a cookie scoop as they bake evenly, and are of uniform size. Cool 1 minute on sheet, then move onto racks which have newspaper or wax paper underneath. Ice while warm.
  • Icing:
  • Boil 5 tablespoons milk with 1 cup sugar for 5 minutes, stirring frequently. Spoon over warm cookies.


This is an heirloom recipe from my lovely great-grandmother, Dora Hughes.

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