Editor's Note: Cheryl originally posted this recipe on 9/30/08, as a contest entry. I received notice of the post, then some technical difficulties made it disappear! I am reposting since she is on vacation and will not have access to the blog before the end of the contest...aren't I nice? Maybe she'll bring some Ginger Creams to my house when she comes--Min
Ginger Creams
I got this recipe from my Mom. I don't remember if it came from my Grandma or not. We usually made these cookies in the fall. It just seems like the right time of year for them. Our kids liked them when they were growing up, too. They are excellent as is or frosted. (Cheryl uses Dreamwhip Frosting)
Mix together thoroughly:
1/4 c shortening
1/2 c sugar
1 egg
1/2 c molasses
Stir in: 1/2 cup water
Sift together & stir in:
2 c sifted flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
Chill dough for 1 - 2 hours. Drop by rounded teaspoons onto greased cookie sheets. Bake at 400* for 7-8 minutes. Allow to cool completely before frosting.
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Posted By Cheryl to The Bad Girl's Kitchen at 9/30/2008 02:59:00 PM
It is great to get paired with you Min for the Taste and Create event..I was going through the blog and found a lot of interesting recipes..looking forward to try them..
ReplyDeleteThanks for the assist. As you know we just got home & are leaving again the end of the week. I'll put Ginger Creams on my to-do list & see what happens. If nothing else we can make them when we get there.
ReplyDelete