Ice-Capped Gingersnaps

Source: Messenger-Inquirer, Owensboro, Kentucky - August 12, 2001

1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups dark brown sugar
2 eggs
1/2 cup dark molasses
2 teaspoons apple cider vinegar
4 cups all-purpose flour
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Frosting:
1 1/2 cups confectioners' sugar
2 tablespoons whipping cream
2 tablespoons milk
1/4 teaspoon vanilla extract

Heat oven to 350 degrees F.

Beat butter until creamy. Add brown sugar and eggs and beat until well mixed, then add molasses and vinegar and beat thoroughly.

Sift all dry ingredients together and add slowly to butter mixture.

Using a 1 1/2 tablespoon scoop, space cookies two inches apart on cookie sheet. Bake 10-12 minutes, until cookies have puffed and flattened and appear lightly dry. Remove from oven and allow to cool completely.

In small bowl, mix all frosting ingredients with a whisk. Holding cooled cookies by the edges, dip tops into the frosting. Allow to cool, icing side up, on racks until the icing hardens.

Store between layers of wax paper in an airtight container.

Makes 5 dozen cookies.