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Print this Recipe    Ginger Creams

GINGER CREAMS

1/2 cup sugar
1/3 cup margarine
1 egg
1/2 cup molasses
1/2 cup water
2 cups flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon

Cream sugar and margarine until fluffy. Add egg, molasses, and
water. Beat. Stir in remaining ingredients. Cover and refrigerate
for at least 1 hour. Preheat oven to 400 degrees. Drop dough by
rounded teaspoons about 2 inches apart on an ungreased cookie sheet.
Bake until almost no indention remains when touched, about 8 minutes.
Immediately remove from cookie sheet and cool on a wire rack. Frost
with vanilla buttercream frosting. Makes approximately 4 dozen.

Vanilla Buttercream Frosting

1/4 cup margarine 2 cups powdered sugar 1 teaspoon vanilla 1
tablespoon milk

Beat until smooth and of spreading consistency.

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