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Ginger Creams with Snowy Frosting

My mom made these every Christmas; once you try them, I bet you will, too. Baking them fills your house with the spicy scents of the season. The festive decorations make a pretty display for a dessert buffet, or wrap them individually in cellophane gift bags tied with ribbon. Kids will enjoy adding the holly touches.

Ginger Creams with Snowy Frosting

Makes 3-4 dozen
Prep time: 30 minutes
Cook time: 8-10 minutes

4 cups sifted unbleached flour
½ teaspoon ginger
½ teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
½ cup vegetable shortening
1 cup sugar
1 egg
1 cup molasses
2 teaspoons baking soda dissolved in 1 cup of hot water
Cinnamon candies and green gumdrops(for decoration)
Snowy Frosting (recipe follows)

1. Mix all of the dry ingredients together, except sugar, and set aside.
2. Cream the shortening with the sugar; mix in egg and molasses.
3. Add dry ingredients to the sugar mixture, along with the baking soda dissolved in hot water, and mix well.
4. Drop by teaspoonfuls on a baking sheet lined with parchment paper.
5. Bake in a 375°F preheated oven for 8-10 minutes or until cookie springs back from a touch of your finger. (Take care when testing.)
6. Frost cookies while slightly warm for a smooth effect.

Snowy Frosting

Makes 2 cups
2 cups confectioners’ sugar
2 teaspoons vegetable shortening (alternatively, use melted butter, but the frosting won’t be pure white)
4 teaspoons heavy cream
1 teaspoon real vanilla extract

1. Combine ingredients well; use an electric mixer to make the frosting fluffy.
2. Decorate each cookie with a red cinnamon dot and slices of green gumdrops to resemble holly.

Recipe by Donna Silva Norris
Photography by Hillary Black

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