OLD FASHIONED GINGER COOKIES
Steps:
- In a medium bowl stir together the first 5 ingredients; set aside. In a large bowl beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping side of bowl occasionally. Add eggs, molasses, and vinegar; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. If necessary cover and chill for about an hour or until easy to handle. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in a 325 oven for 12 minutes or until edges are firm. Meanwhile, for the icing, in a medium bowl combine powdered sugar and 1/4 cup butter; beat with an electric mixer on low to medium speed until combined. Beat in lemon juice. Transfer baked cookies to a wire rack placed over waxed paper. Brush cookies with icing while they are still warm. If desired garnish cookies with crystlalized ginger strips. Cool completely. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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