Sunday, August 31, 2014

Ginger Creams

Puffy, cake-like ginger gems!

 
I know, it isn't quite Autumn yet, but we're getting really close,  and the weather today is beautiful!    I'm already craving these delicious, little ginger cookies...I just can't help it.  If you're a fan of Fall flavors, this will become one of your favorite "Welcome Autumn" treats.  They're light with great flavor, without being overpowering, much like little gingerbread cakes.  Yet, again, I'm going back to the big, red Betty Crocker cookbook, and not just for the recipe, but for the wonderful memories that accompany it.

Every season has its' special beauty, and Autumn is no exception.  The trees are alive with blazing color, and when this glorious display is done,  they gently fall to the ground, covering the earth below.  I can still see my husband raking them into a big pile so our children (and theirs) can jump into them, laughing and throwing leaves at each other.  Then, when they  finally exhausted themselves, we would all sit around the table with hot cocoa and these cookies.

I do have a warning though, they disappear very quickly!   Make sure you make them small, they're rich in ginger flavor and  will melt in your mouth.  I make them every year and my husband always looks forward to these.  


Ingredients:

1/3 c. shortening
1/2 c. sugar
1 egg
1/2 c. molasses
1/2 c. water
2 c. 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 Butter Frosting (below) It's been divided in half for this recipe.

Mix thoroughly shortening, sugar until blended; add egg, molasses and water with mixer.  Stir in remaining ingredients, except frosting.  Cover; chill 1 hour.

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.  Frost with Vanilla Butter Frosting.


Drop by teaspoonfuls...they'll grow.
 
See how puffy and pretty they bake up.
 
All cooled and ready to frost.  Yum!

Vanilla Butter Frosting:

2 Tbsp. soft butter
1 1/2 c. confectioners' sugar
3/4 tsp. vanilla extract
1-2 Tbsp. milk

Blend butter and sugar.  Stir in vanilla and milk;  beat until frosting is smooth and of spreading consistency. 

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!

Makes approximately 3-4 dozen cookies.


The perfect Fall cookie!


 
"Choose for yourselves this day whom you will serve... But as for me and my household, we will serve the LORD."  - Joshua 24:15





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