Molasses Cookies with Lemon Frosting

These soft, spicy cookies are a hit with young and old alike! Easy to make, easy to eat, and they freeze well.

2 cups sugar
1 cup shortening (such as Crisco)
2 eggs
1 cup molasses
1 tsp. vanilla
6 cups flour
3 tsp. baking soda
1 tsp. salt
1 T cinnamon
2 tsp. ground ginger
2 cups buttermilk
1 cup chopped nuts
1 cup raisins

3 cups powdered sugar
4 T. butter, softened
4 T. lemon juice
6 T. milk

Preheat oven to 375º. Line cookie sheets with parchment paper. In a large mixing bowl, cream the sugar and shortening, then add the eggs, molasses, and vanilla and beat well. In a separate bowl, combine the flour, baking soda, salt, cinnamon and ginger, and add to the sugar mixture alternately with the buttermilk until well combined. Stir in the nuts and raisins. Drop by spoonfuls on the prepared baking sheets about 2” apart. Bake about 8 minutes, until set but not browned. Allow cookies to cool for a few minutes on baking sheet before removing to a wire rack.

Mix the frosting ingredients until smooth. Spread on cooled cookies.

Kitchen Hints: No buttermilk? Place ¼ cup vinegar in the bottom of a 2-cup measuring cup and add regular milk to equal 2 cups. Stir and allow to sit about 10 minutes, until thick. For extra lemon zing, add the grated peel from one lemon to the frosting before spreading.

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