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Frosted Ginger Creams

A little messy to make, but delicious.  If you want simpler and plainer, skip the glaze, and they're good that way too.

Sheets ungreased         Oven 350 degrees F tablespoon ime 15-20 minutes

3/4 cup butter
1/2 cup honey
3/4 cup molasses

1 egg

Mill together:
  500 grams soft wheat
  1 stick cinnamon
  1/2 teaspoon cloves
  1/2 teaspoon allspice
  1/2 teaspoon cardamom

OR substitute
 3 1/2 cups unbleached or whole wheat pastry flour

 2 teaspoon ginger
1 teaspoon soda
1 teaspoon salt

Glaze:

2 tablespoons butter, soft
1 cup powdered sugar
1/4 teaspoon vanilla
milk

Cream together the butter and powdered sugar.  Stir in the vanilla and milk enough to give a thin, spreadable texture.    Cream the butter until soft.  Beat in the honey and molasses until smooth.  Stir in the egg and beat again until smooth.

Whisk the dry ingredients together and stir into the creamed mixture.

Chill the dough until firm enough to roll out.

Roll out to 1/8" thick on well-floured board.  Cut with plain round cutter. tablespoon ransfer cookie by cookie to ungreased cookie sheets.  Bake 15-20 minutes (depending on how crunchy you like them) in preheated 350 degree oven.

Brush lightly with glaze before baking (for a crunchier topping) or after (for a smoother topping. tablespoon hese keep extremely well, but the topping invariably gets messy....

Simpler and plainer variation:  Roll out the dough. tablespoon rim the rough edges of the rolled-out dough, and then sprinkle with coarse sugar.  Roll lightly to press the sugar into the dough.  Cut the remainder into a simple grid of squares or diamonds with a sharp knife.  Bake as above.  Just as tasty, and a lot easier.

Makes 4 dozen cookies @  67 calories:
         11% fat        84% carbos            8% protein


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