Molasses Cookies
from Kathy Chismar
Ingredients:
| 1½ | cups butter |
| 1 | cup sugar |
| 1 | cup brown sugar |
| 2 | eggs, lightly beaten |
| ½ | cup molasses |
| 4 | cups all-purpose flour |
| 2 | teaspoons baking soda |
| 1 | teaspoon ground cinnamon |
| ¾ | teaspoon ground ginger |
| ½ | teaspoon ground cloves |
Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter and sugars. When fluffy, mix in the eggs and molasses.
In a medium bowl, blend together the flour, baking soda, cinnamon, ginger, and cloves. In small batches, stir the flour mixture into the butter mixture. The dough may be a little sticky, but if too sticky, mix in a bit more flour.
Roll dough into walnut-sized balls and place onto ungreased baking sheet. Do not flatten! Bake for 10 to 12 minutes.
Icing:
| 1½ | cups powdered sugar |
| 1 | tablespoon butter, softened |
| 1 | tablespoon vanilla extract |
| 1 | to 2 tablespoons milk or cream |
Mix all ingredients together until creamy, adjusting milk or cream to desired consistency. Frost cookies while still slightly warm from the oven.