"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ginger Creams Recipe

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This recipe for Ginger Creams, by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup soft shortening
1/2 cup sugar
1 small egg
1/2 cup molasses
1 tsp soda dissolved in 1/2 cup hot water
2 cups flour
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon

Icing:
3/4 confectioners' sugar
1/4 tsp vanilla
1 tbsp cream

Directions:
Directions:
Mix shortening, sugar, egg and molasses together thoroughly. Stir in soda with water. Sift flour, salt and spices together and stir in. Chill dough. Drop rounded teaspoonfuls about 2" apart on lightly greased baking sheet. Bake until set, just until, when touched lightly with finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing. Temp: 400, Time: 7 - 8 minutes. Makes 4 dozen.
QUICK CREAM ICING: Blend together sifted confectioners' sugar, vanilla, and cream to make easy to spread (about 1 tbsp)

Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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