FROSTED GINGER CREAMS:
- 1 c shortening
- 1 c brwn sugar
- 2 eggs
- 1 c molasses
- 2 T vinegar
- 5 c flour (about)
- 1 T ginger
- 1 T baking soda
- 1/2 t baking powder
- 1 t salt
- 2 T butter or margerine
- 2 c confectioners sugar
- 1 t vanilla
- 3 T milk or cream
- Cream together shortening and brown sugar until light; beat in eggs, one at a time, beating well to blend. Add molasses and vinegar.
- Sift together 4 c. flour, ginger, soda, baking powder and salt; stir into batter. Add additional flour as needed.
- Drop by rounded teaspoons onto lightly greased or parchment lined baking sheet.
- Bake in a 375 degree oven for 10 to 15 minutes. (I baked for 13)
- Let cookies cool
- Meanwhile, blend butter and confectioners sugar together, add vanilla and milk or cream and beat until smooth. Spread over tops of cooled cookies.


















These have been a favorite of the guys since the times we took them camping as kids. I come from a big camping family and my mom made these when we went camping. The above picture is when they are all ready to wrap up. If you would like the recipe for them here it is:



















