See part 1 for ingredients Recipe by: TASTE OF HOME – OCT/NOV 95 In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. Drop by Tablespoonfuls 2″ apart onto ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. For frosting, in a medium saucepan, bring sugars and butter to a boil; boil for 1 minute, stirring constantly. Stir in milk; bring to
a boil. Remove from heat (mixture will look curdled at first). Cool for 3 min. Add vanilla and salt; mix —–