Frosted Creams

1 cup sugar (I use brown sugar)

2 cup molasses

2/3 cup buttermilk

1 cup shortening

1 tsp salt

1 tsp vanilla

1 tsp ginger

1 tsp cinnamon

4 tsp baking soda

2 eggs

flour enough for soft dough (approx. 6 cups) (I use half white flour and half whole wheat)

Cream together the sugar and molasses. Add the rest of the ingredients except flour. Mix well. Add flour one cup at a time to desired consistency. Refrigerate for 4+ hours. Roll out and cut out into favorite shapes.

Bake at 375 for 10 minutes. Cool on wire rack. These freeze well.

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3 comments on “Frosted Creams

  1. Pingback: Christmas Cookie Tuesday #1 « Teresa's Thoughts for Today

  2. SUch a good recipe. I am tweaking it with oat flour for a gluten-free version. I made a full batch Jan/Feb and they lasted 3 weeks without losing their chewy full flavor. They never spoiled. I did keep them in a gladware container. They are fabulous in coffee, hot tea and I ate 2 each morning/bedtime. I used 1/2 sorghum and 1/2 molasses because I had both but not enough of either. Great cookie! Thanks
    P.S. I rolled a ball in powder sugar and pressed it like a peanut butter cookie, super easy to setup the baking and cooked well.

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