Ginger Cream Cookies

The fun friday theme this week is Around the World - Asia. I had a really hard time coming up with something to bake. I thought about doing something savory but I was really in the mood to bake. So I flipped through my trusty Betty Crocker: Baking for Today cookbook and came up with something I think fits the theme. Sure it isn't authentic Asian, but there is ginger in it. ;)

Ginger Creams
(Recipe courtesy of Betty Crocker: Baking for Today)

1/2 cup sugar
1/3 cup butter softened
1 egg
1/2 cup molasses
1/2 cup water
2 cups all-purpose flour
1 tsp groung ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
Vanilla Butter Frosting (recipe below)

In a large bowl cream sugar, butter, eggs, molasses and water. Stir in the remaining ingredients (except frosting). Cover and refrigerate at least 1 hr

Heat oven to 400 degrees. Drop dough by rounded teaspoonfuls about 2 inches apart.

Bake for 8 minutes and then cool on wire rack. When completly cool frost.

Vanilla Butter Frosting
1/4 cup butter softened
2 cups powdered sugar
1 tsp vanilla
About 1 tablespoon milk

In a medium bowl, mix butter and powdered sugar. Beat in vanilla and milk until smooth and spreadable.