Gingerbread Cake Cookies
The spicy flavor of these cookies makes them perfect for chilly autumn afternoons. The consistency is more like cake than a cookie. The simple frosting adds a finishing touch.
Cream shortening with sugar and molasses.
Add unbeaten egg. Mix well
Sift flour with cinnamon, allspice, ginger and nutmeg.
Combine water and baking soda.
In alternating portions, add the baking soda dissolved in water and dry ingredients to the creamed shortening, sugar and molasses.
Drop spoonfuls of the dough on a lightly greased cookie sheet.
Bake in a pre-heated 350 degree F oven for 10 minutes.
Once you remove the cookies from the oven, leave them on the baking sheet for a few minutes to set.
To make the sugar frosting combine the powdered sugar, salt and vanilla.
Add just a squeeze of fresh lemon juice to mellow the powdered sugar a little.
Stir in the milk gradually until the desired the frosting reaches the desired consistency. Some people like it thick others prefer more of a thin glaze.
Transfer the cookies to wax paper and drizzle with frosting.
The sugar frosting is optional. If you prefer desserts that aren't sugary, it can be omitted.
Time to prepare: 30 minutes.
Serves 48 cookies.