Sunday, January 13, 2008

Ginger Creams

These are my family’s all time favorite Christmas cookie. It’s not really Christmas until we have made a batch of these. And then they eat them right away. Riley’s mother made them for him as a child. Annie thinks that this is the best cookie in the entire universe.

These cookies are very cake like, taste a lot like gingerbread.

1/3 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup water
2 cups unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

2 cup icing sugar
2-4 Tbls of softened butter
1/2 teaspoon vanilla extract
1 1/2 + tablespoons cream

Cream butter, white sugar.
Add egg, molasses, and water, mixing well.
Combine flour, 1/2 teaspoon salt, baking soda, and spices and add in.
Chill dough until firm, about 2 hours.

Preheat oven to 400 degrees F (205 degrees C).
Drop dough by teaspoonfuls about 2 inches apart on baking sheet.
Bake about 8 minutes, or until almost no imprint remains when touched lightly.
While slightly warm, frost with icing.

To Make Frosting: Beat together vigorously with an electric mixer the icing sugar and butter, until the sugar looks all yellow. Add the vanilla, and cream to make icing easy to spread. Spread on cookies when they have cooled. If the cookies are hot the frosting will slip off.
For Christmas, sprinkle with sprinkles, lot of them.

No comments: