2 1/2 cups packed brown sugar
1 cup butter or margarine (softened)
1/2 cup shortening
2 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
Caramel Frosting (recipe below)
Caramel Frosting Ingredients:
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Heat oven to 375º. Beat brown sugar, butter, shortening and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Caramel Frosting.
Roll one fourth of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2″ rounds. Place about 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Frost with Caramel Frosting.
Caramel Frosting Directions:
Melt butter in 2 quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling, remove from heat. Place saucepan in bowl of ice or cold water; cool to lukewarm, stirring occasionally. Gradually stir in powdered sugar. Beat until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.