Frosted Ginger Creams
Reminiscent of gingersnaps, but not quite, these spicy cookies are the perfect ending to a chilly day. They are softer and more cake like than gingersnaps. For the best flavor, serve with coffee and some great conversation.
INGREDIENTS | YIELDS 72 COOKIES
- 1 cup sugar
- ½ cup shortening
- 2 eggs
- ½ cup unsulfured molasses
- 1 teaspoon baking soda
- 1 cup hot, black coffee
- 3 cups all-purpose flour
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 cup raisins
- ¼ cup finely chopped crystallized ginger
Make the Glaze
Mix the juice and grated rind of 1 orange mixed with enough confectioners’ sugar to make it spreadable. (Start with 1 cup on the confectioners’ and add more as needed.)
Preheat oven to 350°F. Grease baking sheets.
Cream sugar and shortening until light and fluffy. Add eggs one at a time, mixing well after each. Stir in molasses.
Dissolve baking soda in coffee; stir into egg mixture.
Combine dry ingredients and stir into egg mixture. Fold in raisins.
Drop by teaspoonful onto baking sheets. Bake 20 minutes, or until done. Frost with glaze while still warm.
