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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup shortening |
| 1/4 | cup mild-flavor (light) molasses |
| 1 | tablespoon ground ginger |
| 1 1/4 | teaspoons ground cinnamon |
| 1 | teaspoon ground cloves |
| 1 | egg |
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| 1 | cup powdered sugar |
| 1 | teaspoon grated lemon peel |
| 4 | teaspoons lemon juice |
| 1/4 | cup finely chopped crystallized ginger |
| 1. | Heat oven to 375°F. In large bowl, stir cookie ingredients until very soft dough forms (dough will be sticky). |
| 2. | On ungreased cookie sheets, drop dough with 1 tablespoon-size cookie scoop or by tablespoonfuls about 2 inches apart. |
| 3. | Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. |
| 4. | In small bowl, stir powdered sugar, lemon peel and lemon juice until smooth. Spread glaze on cookies. Sprinkle with crystallized ginger. |
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| "It's fun and exciting to take Betty Crocker® sugar cookie mix and turn it into something like a ginger cookie." |
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| Crystallized ginger is fresh gingerroot cooked in a candy syrup and coated with coarse sugar. Look for it next to the fresh herbs in your supermarket. |
Nutrition Information:
110 ( 40); 4 1/2g ( 1g, 1g); 5mg; 45mg; 18g ( 0g, 11g); 0g 0%; 0%; 0%; 0% 1 ; 0 ; 1 1