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MOLASSES DOUBLE-DECKERS 
1 c. sugar
2 eggs
1/2 c. shortening (not butter)
1/2 c. dark molasses
3 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ginger
1/3 c. boiling water
1 tbsp. dark rum

Combine shortening and sugar. Stir in eggs and molasses. Dissolve baking soda in hot water and add rum.

Sift together the remaining dry ingredients (flour, baking powder and spices). Add dry ingredients to blended shortening mixture, alternating with liquid (soda, water and, and rum) until all ingredients are combined.

Roll out on a lightly floured board into a thin sheet. Cut dough with a fluted edge round cookie cutter.

Bake on lightly greased cookie sheets in a preheated 350 degree oven 8 to 10 minutes. Allow to cool.

Frosting:

1/2 c. confectioner's sugar
1/8 tsp. salt
1 tbsp. shortening
1/8 tsp. ginger or 1/2 tsp. vanilla
1 tbsp. cream

Frost the bottom side of each cookie with a mixture of confectioners sugar, salt, shortening, and ginger. Beat into mixture cream and use additional confectioner's sugar if required to produce a spreading consistency.

After frosting the bottom side of 2 cookies, paste the frosted sides together to create a sandwich, Oreo style. For a variation, use vanilla flavoring instead of ginger in the frosting.

Submitted by: CM
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