It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Frosted Ginger Cookies
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- #48943
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup butter or margarine
1 cup sugar
1 cup packed brown sugar
2 eggs
1/2 cup molasses
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
FROSTING
1/3 cup packed brown sugar
2 cups confectioners' sugar
2 tablespoons butter or margarine
1/4 cup milk
1/2 teaspoon vanilla extract
1 pinch salt
directions
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture.
Drop by Tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks.
For frosting, in a medium saucepan, bring sugars and butter to a boil; boil for 1 minute, stirring constantly. Stir in milk; bring to a boil. Remove from heat (mixture will look curdled at first). Cool for 3 minutes. Add vanilla and salt; mix well. Frost warm cookies.
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