Gingerbread Doughnuts 1/2 cup firmly packed dark brown sugar 1 egg, beaten 1/2 cup molasses 1/2 teaspoon baking soda 2 teaspoons baking powder 3 teaspoons ginger 1/2 teaspoon salt 2 1/2 to 3 cups sifted flour 1/2 cup dairy sour cream Lemon Glaze 1 cup sifted confectioners' sugar 1 tablespoon light cream 1 teaspoon lemon juice 1/2 teaspoon grated lemon peel Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they're brown on each side. Drain. Dip tops of warm doughnuts into Lemon Glaze.