Frosted Molasses Cookies

Well, these were an adventure. The dough comes out with the consistency of mousse, or meringue, or something. My first batch came out pretty well (Those are the ones pictured), but then I made the mistake of stirring it, and the rest of the batter fell. It might also be the altitude, but more likely it's my fault. They taste a lot like gooey gingerbread cookies. The frosting is pretty good.

Frosted Molasses Cookies

1 cup butter, softened

1 cup packed brown sugar

2 eggs

1 cup dark molasses

1 teaspoon vanilla extract

4-1/2 cups all-purpose flour

1 tablespoon ground ginger

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon ground allspice

1 cup buttermilk

Frosting: (note- I had to double this to cover all the cookies. The measurements here are the original recipe. Also, the frosting isn't optional. The cookies have a slightly bitter taste that needs to be complemented by the frosting)

1/4 cup shortening

1/4 cup butter, softened

1/2 teaspoon vanilla extract

2 cups confectioner's sugar

1/4 teaspoon ground ginger

4 teaspoons milk

Colored sprinkles, optional

In a large mixing bowl, cream the butter and brown sugar. Beat in eggs, molasses and vanilla. Combine the flour, ginger, cinnamon, baking soda, salt and allspice; add to creamed mixture alternately with buttermilk. (Learn from my mistakes- do all your mixing now. There's a ton of dough to work with, mix it all as well as you possibly can, then leave it alone while you're scooping it out onto the baking sheets. Once you're done mixing, don't touch it. Like I said, it'll be the consistency of frosting, or mousse.)

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 7-9 minutes or until set. Remove to wire racks to cool.

For frosting, in a small mixing bowl, cream shortening and butter. Beat in vanilla. Gradually beat in confectioners' sugar and ginger. Add milk: beat until light and fluffy. (Keep beating. It took almost three minutes for me to get it the right consistency. It should be almost like cream cheese.) Spread over cookies. Decorate with sprinkles if desired. Store in an airtight container.

Yield: 7-1/2 dozen (I only got about 6 dozen, but I'm known for making big cookies.)

These cookies are worth a try, I think. I like super sweet things, so they're not really for me, but if you really like gingerbread cookies, you will probably love these.