Ginger Cream Cookies (Grandma's dated 1924)

Name: Ginger Cream Cookies (Grandma's dated 1924)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 48 cookies
Ingredients: COOKIES:; 1/3 c shortening; 1/2 c sugar; 1 large egg; 1/2 c dark molasses; 1/2 c water; 2 c all purpose flour; 1/2 tsp salt; 1/2 tsp baking soda; 1 tsp ginger powder; 1/2 tsp nutmeg; 1/2 tsp cloves; 1/2 tsp cinnamon; CREAM ICING:; 1 c powdered sugar; 1/4 tsp salt; 1/2 tsp vanilla extract; 1 1/2 Tbsp cream or milk

By Kathie Carr
@kathiecc

This is an old recipe from my Grandma's file dated 1924. grandma made these for Christmas most years up until she was no longer able to bake in the 1980's.

A big batch of these never lasted long. Yum!

Rating:

★★★★★ 3 votes5

Comments:

7 Comments

Serves:

48 cookies

Prep:

15 Min

Cook:

10 Min

Ingredients

COOKIES:
1/3 c

shortening
1/2 c

sugar
1 large

egg
1/2 c

dark molasses
1/2 c

water
2 c

all purpose flour
1/2 tsp

salt
1/2 tsp

baking soda
1 tsp

ginger powder
1/2 tsp

nutmeg
1/2 tsp

cloves
1/2 tsp

cinnamon
CREAM ICING:
1 c

powdered sugar
1/4 tsp

salt
1/2 tsp

vanilla extract
1 1/2 Tbsp

cream or milk
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How to Make Ginger Cream Cookies (Grandma's dated 1924)

Step-by-Step

COOKIES: Mix shortening, sugar, egg, molasses,and water together well. Sift dry ingredients (all remaining cookie ingredients) together and blend in. CHill dough for at least 2 -3 hours.

Heat oven to 400 degrees. Drop dough by teaspoons full onto greased baking sheets about 2 inches apart. Bake 8-9 minutes. Cookies should have a little but almost no imprint left on them when lightly touched. Do not over bake.

Remove to racks to cool a bit but frost while just a bit warm for best icing.
CREAM ICING: Blend sugar, salt, and vanilla. Add enough cream or milk to make this easy to spread. Frost warm cookies.

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