Tuesday night I threw the cats outside {to enjoy the 70 degree weather} and Thom hung out in the bedroom reading a magazine {we don’t have a couch still…he wasn’t banished from the kitchen/living area} while I baked up a storm. I had a bowl of cream cheese frosting to use up and two new recipes to try out for:
The first recipe isn’t a pumpkin recipe…but it goes along with the pumpkin ice cream recipe I’m posting later this week. These cookies were super easy to make and super yummy.
Ginger Spice Cookies
recipe by Paula Deen
3/4 C Butter Flavored Shortening
1 C Sugar, plus more for rolling
1 Large egg
1/4 C Molasses
2 C flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ginger
1/2 tsp ground cloves
1/2 tsp salt
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a silpat.
In a bowl, sift or whisk together the flour, baking soda, spices, and salt.
With an electric mixer, beat shortening and sugar until light and fluffy, about 2 minutes. Add the egg and molasses and beat until thoroughly combined. Add the flour mixture and combine well. Chill dough {I put mine in the freezer for about 10 minutes and it was fine}.
Roll dough into 1 inch balls and dip tops into sugar. Bake for about 8 minutes.
