Ginger Creams

Recipe from:  Lou Liedl

1/4 c Crisco

1/2 c sugar

1 egg

1/2 c molasses

Mix together.

Stir 1 tsp baking soda in a 1/2 c hot water until dissolved.  Add to other ingredients. 

Next add:

2 c flour

1/2 tsp salt

1 tsp ginger

1/2 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

Chill dough (can be used in 1 or 2 days).  Drop by teaspoonfuls on a cookie sheet.  Bake 375-400^o for 7-8 minutes

Frost with powdered sugar frosting:

butter

milk or cream

powdered sugar

Makes 4 dozen cookies.

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