Frosted Ginger Creams

I have had a few inquiries about the ginger cream cookies I posted on facebook so I wanted to post the recipe for those interested. These are great cookies because they don't need to be cut out and decorated as intensely as gingerbread men and are not as gingerery as the gingerbread men.

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

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

****as a note...I did not have enough to ice all of the cookies so you might want to double it.***