Soft Ginger Creams

Soft Ginger Creams
I adapted this recipe to make it egg and dairy free. The kids loved them (and I did too)! Makes around 3 dozen cookies.

1/3 c. shortening
1/2 c. granulated sugar
1 t. powdered ginger
1/2 t. baking soda
1 t. baking powder
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1/2 c. molasses
1/2 c. water
1 T. canola oil
2 c. all-purpose flour

Icing:
2 c. sifted powdered sugar
2 T. melted butter or margarine
3 - 4 t. milk

In a large mixing bowl, beat the shortening with mixer for 30 seconds. Add sugar, ginger, baking soda, baking powder, nutmeg, cinnamon, cloves and salt. Beat until combined, occasionally scraping the sides of the bowl. Beat in molasses, water and oil on low speed until combined. Gradually add flour and mix until well combined. Cover and chill dough for 3 hours. Dough will be soft. Drop the dough by rounded teaspoon (keep them small) 2 inches apart on greased cookie sheets. Bake in 375 preheated oven for 9 - 10 minutes or until the edges are firm. Allow to cool and frost with icing.

Icing: In a mixing bowl, combine the powdered sugar, melted butter and 3 t. of milk. Stir in additional milk if needed. Drizzle over cookies.