Top these little drop cookies with vanilla icing and serve on a dessert tray when friends come over.
In a medium bowl, stir together flour, baking soda, ginger and salt. Set aside.
In a very large mixing bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add egg and molasses; beat until well combined. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. Using a 1/4-cup measure or scoop, drop mounds of dough about 3 inches apart onto ungreased cookie sheets. Do not flatten dough mounds before baking.
Bake in a 350 degree F oven about 12 minutes or until tops are set and do not look wet (do not overbake). Let cookies stand on cookie sheets for 2 minutes. Transfer cookies to wire racks to cool completely. Spread cooled cookies with Vanilla Icing.
Store cookie overnight at room temperature or in refrigerator for up to 5 days. For longer storage, store cookies in the freezer. Makes about 32 cookies.
Stir together sifted powdered sugar, milk, and vanilla in a small mixing bowl. Stir until smooth, adding more milk, 1 teaspoon at a time, to make of drizzling consistency.