Glazed Ginger Cookies

Makes about 4 dozen

2 1/2 cups sifted all-purpose flour 1 egg
1/2 teaspoon salt 1/2 cup light molasses
1 teaspooon baking powder 1 tablespoon vinegar
1/4 teaspoon baking soda 1/2 cup seedless raisins (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves Glaze:
1 teaspoon ground ginger 2 cups sifted confectioners' sugar
1/2 cup shortening 2 to 3 tablespoons milk
1/2 cup light-brown sugar, firmly packed

  1. Sift flour with salt, baking power, soda, cinnamon, cloves and ginger; set aside;
  2. In a large bowl, with a wooden spoon or portable electric mixer at medium speed, beat shortening, sugar and egg until light and fluffy.
  3. Stir in molasses, vinegar and 1/2 cup water.  Mixture will look curdled.
  4. Gradually stir in flour mixture until smooth.  Stir in raisins.  Refrigerate 30 minutes.
  5. Meanwhile, preheat oven to 375F.  Lightly grease cookie sheets.
  6. Drop by slightly rounded teaspoonfuls, 2 inches apart, onto cookie sheets.
  7. Bake 10 to 12 minutes or until set.  Remove to wire rack; cool partially.
  8. Make Glaze: In medium bowl, combine sugar and milk; stir until smooth.
  9. Spread top of cookies with glaze while still slightly warm.  Decorate, if desired, with additional raisins.