GINGER CREAMS

Ginger Creams image

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.

Provided by Angela (Grammy) Derby

Categories Cookies

Time 25m

Number Of Ingredients 18

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Ingredients

COOKIE INGREDIENTS:
1/3 c shortening
1/2 c sugar
1 egg
1/2 c molasses
1/2 c water
2 c all purpose flour
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
VANILLA ICING:
2 Tbsp butter, softened
1 1/2 c confectioners' sugar
3/4 tsp vanilla extract
1-2 Tbsp milk

Steps:

1. Mix thoroughly shortening, sugar until blended; add egg, molasses and water with mixer. Stir in remaining ingredients, except frosting. Cover; chill 1 hour.
2. Heat 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.
3. Vanilla Butter Frosting: Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
4. Frost 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!

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