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.
yield
serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For ginger creams
- COOKIE INGREDIENTS:
-
1/3 cshortening
-
1/2 csugar
-
1egg
-
1/2 cmolasses
-
1/2 cwater
-
2 call purpose flour
-
1 tspground ginger
-
1/2 tspsalt
-
1/2 tspbaking soda
-
1/2 tspground nutmeg
-
1/2 tspground cloves
-
1/2 tspground cinnamon
- VANILLA ICING:
-
2 Tbspbutter, softened
-
1 1/2 cconfectioners' sugar
-
3/4 tspvanilla extract
-
1-2 Tbspmilk
How To Make ginger creams
-
1Mix thoroughly shortening, sugar until blended; add egg, molasses and water with mixer. Stir in remaining ingredients, except frosting. Cover; chill 1 hour.
-
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.
-
3Vanilla Butter Frosting: Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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