1 c Sugar
1 c Butter, softened
1 c Molasses
1 c Sour cream
3 ts Baking soda
1 tb White vinegar
2 ts Powdered ginger
1/2 ts Salt
3 Eggs, beaten
4 c Unbleached flour, sifted
FROSTING
2 c Powdered sugar, packed then
-sifted
5 1/2 tb Milk
2 ts Butter
1 ts Lemon extract
2 tb Milk, hot, (up to 3
-Tablespoons)
Preheat oven to 350 degrees. Cream butter and sugar well. Add molasses and
sour cream. Mix well. Mix the soda with the vinegar and add it along with
ginger and salt. Stir in beaten eggs, then sifted flour. Drop by rounded
tablepooons onto greased cookie sheet 2 inches apart. Bake 10 to 12
munutes. Remove from pan and cool on sheets of waxed paper. Finished
cookies should be about 3 1/2 inches across. Frost.
Frosting: First heat together the milk and the butter. With a wooden spoon
beat sugar with hot milk and butter mixture. (Put extra milk on to heat.)
Beat in extract. If necessary, add additional hot milk until creamy and
spreadable. Work quickly and frost immediately. If frosting begins to
harden, beat in another drop of hot milk. Frost thinly and let cookies dry
before stacking. MC formatted and edited by Brenda Adams; mc 5/11/97
Yields
54 Servings
