Grandma Selma’s Ginger Cream Cookies
- 1/4 cup Crisco
- 1/2 cup sugar
- 1 egg
- 1/2 cup dark molasses
- 2 cups flour
- 1 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp. salt
- 1/2 cup hot water with 1 tsp. baking soda in it
Cream Crisco and sugar together in glass bowl, either with a hand mixer or just with a big fork.
Add egg and mix.
Add molasses and spices and mix.
Mix in flour.
Add hot water/soda and mix.
Put dough in refrigerator and chill for 2 hours or overnight.
Preheat oven to 375 degrees. Grease a cookie sheet and drop dough on in golf ball size.
Bake for 8 to 10 minutes on metal cookie sheet, 12 minutes on baking stone.
Remove to rack until cool, then frost.
2 1/2 cups powdered sugar
1 Tbsp. corn syrup
1 Tbsp. butter, melted
1 Tbsp. vanilla extract
2 to 3 Tbsp. milk (adjust for desired thickness)
Spoon frosting over cookies and let harden.
The cookies have an intense flavor which is very appealing, especially with a glass of milk or cup of coffee.
* These are my husband Neale’s Grandma’s cookies. He remembers her making them for him whenever he asked her to… which was quite often from what he tells me! He’s been making them almost every week lately, and sharing them now with our grandchildren who are gobbling them up just as fast as he did when he was a kid.
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