Lemony Ginger Drops

Directions

1. 1
   Adjust two racks to divide the oven into thirds.
2. 2
   Preheat the oven to 375 deg.
3. 3
   F.
4. 4
   Lightly grease two baking sheets.
5. 5
   In a medium-size bowl, with a whisk, combine the flour, baking soda, lemon zest, salt, ginger, cinnamon, and cloves until thoroughly mixed.
6. 6
   In a large bowl, with an electric mixer at medium-high speed, beat the sugar, shortening, molasses, water, and egg until creamy, 1 to 2 minutes.
7. 7
   With the mixer at medium-low speed, gradually add the flour mixture, beating just until blended.
8. 8
   Let stand for 5 minutes before dropping by rounded teaspoonfuls onto the prepared baking sheets, spacing the drops about 2 inches apart.
9. 9
   Bake for 8 to 12 minutes until the edges are pale golden brown.
10. 10
    Reverse the baking sheets on the racks and from front to back once during baking.
11. 11
    With a wide turner, immediately transfer the cookies to wire racks to cool completely.
12. 12
    While the cookies are cooling, make the icing.
13. 13
    In a small bowl, beat together the confectioners' sugar, lemon zest, butter, and lemon juice.
14. 14
    Gradually add the milk until the mixture reaches a good spreading consistency.
15. 15
    With a small spatula or a butter spreader, spread thinly over the cooled cookies.
16. 16
    Let set until the icing hardens, about 1 hour.
17. 17
    Store in a tightly covered container, separating the layers with sheets of waxed paper.