Frosted Ginger-Pecan Cookies

Makes: 30Hands-on: 25 minutesTotal: 35 minutesDifficulty: Medium

Makes: 30


  • 1⁄4 cup vegetable shortening
  • 1⁄2 cup granulated sugar
  • 1 large egg
  • 1⁄3 cup dark molasses
  • 2 cups sifted all-purpose flour
  • 1⁄2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 tsp. ground ginger
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. ground cloves
  • 1⁄2 cup water
  • 1 cup confectioners’ sugar
  • 1⁄3 cup butter
  • 2 Tbsp. milk
  • 30 pecan halves
  • 1 tsp. ground nutmeg


  • Preheat oven to 400°F. Grease a baking sheet.
  • In a large bowl, cream together the shortening and granulated sugar until light. Beat in the egg, then stir in the molasses. In another bowl, sift together the sifted flour, baking soda, salt, ginger, cinnamon, and cloves. Add the flour mixture to the shortening mixture alternately with the water. Drop by teaspoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for about 8 minutes, or until lightly browned. Meanwhile, make the icing: In a bowl, cream together the confectioners' sugar and butter until light. Add the milk and mix to a smooth consistency.
  • When the cookies are ready, cool on a rack. While still warm, frost the tops with the icing. Top each cookie with a pecan half and sprinkle with nutmeg.