INGREDIENTS
1 cup buttermilk
2 teaspoons baking soda
¾ cup vegetable oil
1 cup sugar
1 cup dark molasses
2 eggs
3 ¾ cup all purpose flour
1 teaspoon salt
2 teaspoons of ground cinnamon
1 teaspoon ginger
1 teaspoon grated nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
Glaze (see below)
PREPARATION
In a small bowl combine buttermilk and baking soda, set aside. They will foam up. In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes. Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do not over bake. The cookies should be quite soft
Glaze
2 cup plus 1 tablespoon confectioner’s sugar
1 tablespoon butter (very soft)
¼ cup orange juice
2 teaspoon vanilla extract
Dash of salt
Combine glaze ingredients. Remove cookies to wax paper lined wire rack. Frost while warm with ½ teaspoon of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set if necessary or freeze for storage. Once frozen; pack in tins in single layers separated by wax