Publisher Photo
Publisher Photo
These tasty bars have wonderful flavor from the molasses, ginger and cinnamon. They remind me of old-fashioned goodness.—Vivian Clark, Milwaukee, Wisconsin
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 to 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup water
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons plus 1-1/2 teaspoons milk
  • 1/4 teaspoon vanilla extract

Directions

In a mixing bowl, cream shortening and sugar. Add the molasses and egg; mix well. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water. Pour into a greased 13-in. x 9-in. baking pan.
Bake at 400° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small bowl, combine the glaze ingredients until smooth. Spread over cooled bars. Yield: 3 dozen.
Originally published as Frosted Creams in Country Woman May/June 2003, p24

Nutritional Facts

1 each: 78 calories, 2g fat (0 saturated fat), 6mg cholesterol, 72mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 to 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup water
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons plus 1-1/2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  1. In a mixing bowl, cream shortening and sugar. Add the molasses and egg; mix well. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water. Pour into a greased 13-in. x 9-in. baking pan.
  2. Bake at 400° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small bowl, combine the glaze ingredients until smooth. Spread over cooled bars. Yield: 3 dozen.
Originally published as Frosted Creams in Country Woman May/June 2003, p24

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