Best Frosted Creams Recipes

FROSTED GINGER CREAMS

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool., In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

MY GRANDMOTHER'S FROSTED GINGER CREAMS

Steps:

• 1. Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add molasses. Blend in.
• 2. Sift together flour, ginger, cloves, cinnamon and salt.
• 3. Add baking soda to water.
• 4. Add dry ingredients and water to egg mixture alternatively.
• 5. Bake at 350 degrees in a jelly roll pan for 25 minutes or until cake tests done. Cool cake before frosting.
• 6. To make frosting add brown sugar, milk and butter to a saucepan. Bring to a boil. Remove from heat and add powdered sugar to thicken. Add 1 teaspoon vanilla. Frost the cake immediately while frosting is warm. Spread as you pour. Frosting sets fast and is hard to spread otherwise. I can not see why you can not frost while the cake is still warm. It might make it easier! Just a tip.

FROSTED DATE CREAMS

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, beat 1/4 cup butter, the brown sugar, sour cream, 1/2 teaspoon vanilla and the egg with spoon. Stir in flour, baking soda and baking powder. Stir in dates and nuts.
• Drop dough by teaspoonfuls onto cookie sheet. Bake about 10 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over low heat. Stir in powdered sugar and 1 teaspoon vanilla until blended. Stir in water, 1 tablespoon at a time, until frosting is smooth and spreadable. Spread cooled cookies with Vanilla Frosting.

FROSTED CREAMS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to the creamed mixture alternately with water mixing well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 400° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over cooled bars.

FROSTED CREAMS

Steps:

• Cream shortening and sugar well.
• Add beaten eggs and molasses, mixing well.
• Dissolve soda in sour milk and add to creamed mixture.
• Mix together flour, salt and cinnamon, then add to creamed mixture.
• Bake at 350 in greased jelly roll pan (15x10) for 20-25 minutes.
• Cool and frost with thin powdered sugar butter icing.

FROSTED RAISIN CREAMS

Steps:

• Place raisins in a bowl. Add boiling water; let stand for 5 minutes. Drain, reserving 1 cup liquid; set the raisins and liquid aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda and salt; add to the creamed mixture alternately with reserved liquid, beating well after each addition. Stir in walnuts and raisins. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely. , For frosting, whisk brown sugar and milk until sugar is melted. Beat in confectioners' sugar until smooth. Frost cookies.

FROSTED CREAMS COOKIES

Steps:

• Preheat oven to 400F and lightly grease baking pans.
• Sift first six ingredients together; set aside.
• Mix butter, brown sugar and boiling water together; let cool.
• Add molasses and eggs; mix well.
• Add dry ingredients to the wet ingredients gradually.
• Spread in prepared pan to a thickness of not more than 1/2 inch.
• Bake until mixture springs back when pressed lightly with a finger, about 25 to 30 minutes (time required will depend upon the thickness of the batter).
• When cool, frost with white icing and cut into squares.
• For the frosting: Cream together sugar and the butter; add vanilla.
• Add the milk and beat on a medium speed until frosting is desired spreading consistency.
• If needed, add additional milk 1 teaspoon at a time until desired consistency is reached.

FROSTED GINGER CREAMS

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft).
• Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool.
• In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

FROSTED DATE CREAMS

Steps:

• 1. Sift together flour, baking soda, salt.
• 2. Cream 1/2 cup butter, gradually add packed brown sugar.
• 3. Add eggs, sour cream, vanilla.
• 4. Blend in dry mix.
• 5. Stir in dates and nuts.
• 6. Frosting: Brown butter on stove top. Remove from heat and add powdered sugar. Add tablespoons of hot water and mix until smooth.

FROSTED DATE CREAMS

Steps:

• Bake in moderate oven (375 degrees) for 10-14 minutes. Frost while warm.

MARY'S FROSTED CREAMS

Steps:

• Seperate the egg whites from yolks you will need both in this recipe.
• Cream shortening and sugar together. Add egg yolks, mix well.
• Add enough flour to make a stiff batter. Then add remaining ingredients and mix well.
• Pour in a greased jelly roll pan(deep cookie pan) and bake at 350 degrees for 30 minute.
• To make frosting: beat the egg whites till fluffy, set aside. Stir water and karo syrup in sauce pan and cook until it reaches soft ball stage, approx 7 minute Pour over the egg whites beating all the time. Until it is light and fluff then beat in the vanilla.

FROSTED DATE CREAMS

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, beat 1/4 cup butter, the brown sugar, sour cream, 1/2 teaspoon vanilla and the egg with spoon. Stir in flour, baking soda and baking powder. Stir in dates and nuts.
• Drop dough by teaspoonfuls onto cookie sheet. Bake about 10 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over low heat. Stir in powdered sugar and 1 teaspoon vanilla until blended. Stir in water, 1 tablespoon at a time, until frosting is smooth and spreadable. Spread cooled cookies with Vanilla Frosting.

FROSTED CREAMS

Steps:

• 1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg.
• 2. Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture alternately with water, mixing well after each addition.
• 3. Pour into a greased 13"x9" baking pan. Bake at 400* for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• 4. In a small bowl, combine the confectioners sugar, vanilla, and enough milk to achieve desired consistency. Spread over cooled bars