Sunday, September 18, 2011

Molasses Creams

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups sugar
  • 2 eggs, lightly beaten
  • 1/2 cup light molasses
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 1 tablespoon vanilla extract
  • 1 to 2 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well.
  • Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft).
  • In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm. Yield: about 8 dozen.
Love these cookies! But beware, the recipe makes a ton of cookies so I often cut it in half.

Molasses Creams Recipe

1 comment:

Sarah said...

These look delicious!

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