Soft Frosted Ginger Cookies |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A recipe by Joyce Steinke from the From the Governor's Pantry cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. Ingredients:
1 cup brown sugar |
1/2 cup butter |
1/2 teaspoon cinnamon |
2/3 teaspoon clove |
1/2 teaspoon ginger |
2 egg yolks |
1 cup molasses |
1 cup sour cream |
1 teaspoon baking soda |
4 1/2 cups flour |
1 teaspoon salt |
3 tablespoons butter |
4 tablespoons cream |
3 cups powdered sugar |
1 teaspoon vanilla |
Directions:
1. Cream brown sugar, butter, cinnamon, cloves, and ginger.
2. Add egg yolks.
3. Mix molasses, sour cream, and soda and add immediately to first mixture.
4. Add flour and salt.
5. Drop by teaspoon onto cookie sheet.
6. Bake at 375 degrees for 10 to 12 minutes.
7. Make frosting and frost when cool.
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