Friday, February 20, 2009

Ginger Creams

No matter how simple the cookie, there's something that makes a frosted cookie special. It's that little bit of extra care, I think, that draws me to them. My Sweetie-Pi knows I am interested in Shaker cooking, and he purchased a cookbook Seasoned With Grace by Eldress Bertha Lindsay. (Now you know why I call him Sweetie-Pi.)

This is a soft, spicy cookie that stays moist for days. Sweetie-Pi and I liked these very much. For maximum enjoyment, you must have a frothy glass of cold milk. The cookies keep very well, but should be stored in an air-tight container, in layers, with waxed paper in between them.

Ginger Creams

1/2 cup shortening
1 cup sugar
1 egg
1 cup molasses
4 cups flour
1/2 teaspoon salt
1 teaspoon nutmeg
2 teaspoons ginger
1 teaspoon cloves
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup hot water

Preheat oven to 350F. Prepare a cookie sheet by greasing well, or better yet, for these cookies, use parchment paper.

In a medium-sized bowl, cream together the shortening and sugar. Add the egg and beat well, and then add the molasses, beat again, until the ingredients are well combined.

In a separate, large bowl, sift together the flour, salt and spices.

In a one-cup measuring cup, dissolve the baking soda in the hot water.

Alternately add the flour/spice mixture and hot water to the creamed ingredients. (What they mean here is, one third of the flour mixture, one half of the water, one third of the flour mixture, the remaining water, and then the remaining flour.) Chill thoroughly. The batter will be very soft and very sticky.

Now, using a teaspoon, drop small amounts of batter onto the prepared sheet, leaving a good two inches of space in between. This batter will spread and it will stick; hence my strong recommendation to use parchment paper. (I tried greasing the first pan, and the cookies clung to the pan and became a total, horrible mess.)

Bake at 350F for about ten minutes. The cookies will be soft, but while they are still warm, frost with icing.

Recipe states it makes six dozen, and it does.

Thin Cookie Icing

2 cups confectioners' sugar
3-4 tablespoons cream
1 tablespoon melted butter
1 teaspoon vanilla

Sift the confectioners' sugar into a medium sized bowl. Add the remaining ingredients and beat well.


  1. Those look so deliciously homey. I love old-fashioned recipes too, whether Amish or Mennonite or Shaker - they're so fun! The frosting on your cookies just looks so yummy and really does make the cookies look that much more special.

  2. These remind me of the soft molasses cookies Nanny would make. I wish I had one this morning!

    I'm so happy Sweetie-pie bought you that book. You definitely need to keep him around.

  3. Got the recipe from the link you mentioned... reminds me of ginger cream bars my Mom used to make in a jelly roll pan. Thank you so much, Katypi!

  4. Although the cookies look scrumptious, I love the plate! Your pictures are getting so pretty, Katypi! (heeeeeheee I like your "new" name for you know who!)

  5. Stephanie, how nice to meet you! I am so delighted you came by and left a note. I love meeting and making new friends who shar my love of food!

    HoneyB, Susie LOL about the Sweetie-Pi name. He is mostly, except when he's not! LOL There have been times, though, when he felt the same about me, which I find very hard to believe (not!).

    Susie, thank you for the compliment about my pictures. It takes a while to find your style, don't you agree? I'm still experimenting.

    And the plate? From my thrifting forays, of course. Have to thank Cami at Creating Myself for that idea. Now, I'm addicted to thrifting for plates!

    Karen(?), hope you enjoy the cookies. I'd love to see the roll recipe. Sounds very good, hint, hint, hint.


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