ginger creams
These little gems are my hubby's favorite cookie! They're light with great flavor, without being overpowering, much like little gingerbread cakes. I'm going back to my big, red Betty Crocker cookbook, and not just for the recipe, but for the wonderful memories that accompany it.
prep time
15 Min
cook time
10 Min
method
Bake
yield
Yields: 3 dozen
Ingredients
- COOKIE INGREDIENTS:
- 1/3 cup shortening
- 1/2 cup sugar
- 1 - egg
- 1/2 cup molasses
- 1/2 cup water
- 2 cups all purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- VANILLA ICING:
- 2 tablespoons butter, softened
- 1 1/2 cups confectioners' sugar
- 3/4 teaspoon vanilla extract
- 1-2 tablespoon milk
How To Make ginger creams
-
Step 1Mix thoroughly shortening, sugar until blended; add egg, molasses and water with mixer. Stir in remaining ingredients, except frosting. Cover; chill 1 hour.
-
Step 2Heat oven to 400'F. Drop dough by teaspoonfuls, 2 inches apart onto ungreased baking sheet. Bake 7-8 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool. -
Step 3Vanilla Butter Frosting: Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
-
Step 4Frost cooled cookies and get ready for a real treat! Store in an airtight container after frosting dries; put waxed paper between layers. These actually get more moist and taste even better the next day!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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