I love these cookies.  The cinnamon, nutmeg, cloves and ginger made them smell so good while baking.  Perfect for fall and perfect for a football friday.  By the way, I can’t believe we are in week 10.  It goes so fast!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the mounds of dough for an hour.  And preheat your oven before baking. 

I was lazy and made 6 huge cookies and will cut them into thirds for work.  You can make smaller ones, but the baking times will be shorter.

• Ingredients list
• 1 cup crisco
• 1 1/2 cups brown sugar (packed firmly into measuring cup)
• 1/2 cup sugar
• 2 eggs
• 3 1/2 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 3 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground gloves

Directions – in a bowl, cream crisco, brown sugar and sugar.  Add eggs.  Blend in dry ingredients.  You may need to use your hands to mix the dough to get it to come together.  Divide dough evenly into 6 mounds.  Roll into balls.  Chill 1 hour.  Preheat oven to 350.  Line a cookie sheet with parchment paper.  Bake 15 minutes (bottoms will be browned.  Tops may be a little gushy).  Cool completely.   put in fridge to firm them up.

• Frosting ingredients
• 2 tbs melted, butter
• Powdered sugar
• Heavy cream or milk

In a bowl mix butter and enough powdered sugar and heavy cream to get the consistency you want. Frost cookies.  Store in covered container in fridge.