These cookies would be great with tea!

Ginger Creams

½ c. sugar
⅓ c. shortening
1 egg
½ c. light molasses
½ c. water
2 c. flour
½ tsp. salt
½ tsp. baking soda
½ tsp. ground nutmeg
½ tsp. ground cloves
½ tsp. ground cinnamon
1 tsp. ginger

Mix sugar, shortening, egg, molasses, water. Stir in remaining ingredients. Cover, refrigerate at least 1 hour. Heat oven to 400°. Drop dough by rounded teaspoon 2-inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8 minutes. Remove from cookie sheet. Cool; frost with vanilla frosting.


This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.