Soft Lemon Ginger Creams

I think I rather like gingersnaps.  You see, it hasn't always been this way.  Why eat a gingersnap when there was double chocolate chip or soft, thick sugar cookies to be had?  This recipe is different and therefore it's not really fair to call them gingersnaps because they do not snap...or crunch.  They are thick and soft and just the right amount of chewy.  You can also pair them with this lemon cream cheese frosting and make them into a sandwich.  Because really, two cookies are better than one.

Soft Ginger Cookies

1 1/2 cups shortening

2 cups packed brown sugar

1/2 cup molasses

2 eggs

5 cups flour

4 tsp baking soda

Dash salt

2 tsp ground ginger

2 tsp grown cinnamon

1 tsp ground cloves

Cream shortening and brown sugar together.  Stir in molasses and egg; blend well.  Sift together remaining dry ingredients and add to molasses mixture.  Form into large balls (or use a #40 cookie scoop) and roll in granulated sugar.  Place on lightly greased cookie sheet.  Bake at 375 degrees for 8-10 minutes.  Remove from sheet and cool on wire rack.

Lemon Cream Cheese Frosting

1/2 cup butter, softened

1 (8 oz) package cream cheese, softened

5 cups powdered sugar

1 tsp lemon zest

2 Tbsp fresh lemon juice

1-2 drops yellow food coloring (if desired)

Blend butter and cream cheese together.  Add powdered sugar, zest, and lemon juice; stir until smooth.  Stir in food coloring if desired.  Assemble sandwich cookies by pressing 2 ginger cookies together with 1 rounded tablespoon full cream cheese frosting.  Makes approximately 36 sandwich cookies.