| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour; sifted |
| 1 1/2 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | c | Shortening |
| 1/2 | c | Granulated sugar |
| 1 | Egg; beaten | |
| 1/2 | c | Light or dark molasses |
| Frosting | ||
| 2 | tb | Butter or margarine |
| 1 | c | Sifted confectioners sugar |
| 1 | tb | Molasses |
INSTRUCTIONS
1. Preheat oven to 350F. baking pan. Lightly grease 13-by-9-by-2-inch baking pan. 2. Sift flour with baking powder, salt, soda, cinnamon, and cloves; set aside. 3. In medium bowl, with portable electric mixer at medium speed, beat shortening with granulated sugar until light and fluffy; beat in egg, 1/2 cup molasses, and 1/2 cup water. 4. At low speed, beat in flour mixture just until combined. Turn into prepared pan. Bake 20 to 25 minutes, or until cake tester inserted in center comes out clean. Place on wire rack. Frost while still warm. 5. Make Frosting: In small bowl, with wooden spoon, cream butter with confectioners' sugar, molasses, and 1 tablespoon water; mix well. Spread frosting over surface. Cut into 2-inch bars. Makes 24. Posted to recipelu-digest Volume 01 Number 301 by "Diane Geary" <diane@keyway.net> on Nov 24, 1997
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