Description[]
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
- Contributed by Catsrecipes Y-Group
Ingredients[]
- ½ cup sugar
- ½ cup butter softened
- ⅓ cup molasses
- 2½ cups sifted all-purpose flour
- 2 teaspoons ground ginger
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Frosting[]
- 16 ounce box powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 4 tablespoons milk
- 8 ounce package miniature chocolate chips
Directions[]
- In a large bowl blend together the sugar and butter.
- Add molasses then fold in the sifted flour, ginger, baking soda, cinnamon and salt.
- Refrigerate at least 2 hours.
- Preheat oven to 350°F.
- Lightly grease a large baking sheet.
- On a lightly-floured board roll out the dough and cut with cookie cutters and place on baking sheet and bake 8 minutes.
- Remove from oven and let cool thoroughly on a wire rack before decorating with frosting.
- To make frosting combine half of the sugar, vanilla, salt and 2 tablespoons of the milk then mix well.
- Add remaining sugar and mix again.
- Add as much of the remaining milk as you need to reach the desired consistency for spreading.
- Spread frosting on cookies then top with chocolate chips.