#6 Save the best for last…Dessert

ginger creams

 

The first cookie recipe is for my Grandma Mum’s ginger creams. This recipe is a family tradition every year. Nobody makes them like Mum! Mum is 99 and can’t make them anymore, so we do our best.  Obviously they are not gluten free or paleo but 80/20 right? 🙂 Mum is on the left in the picture (99) and my other Grandma on the right who passed away at 97. Talk about longevity.

  • 1-1/2 cups butter, softenedAdams - 170.jpg
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 2 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • FROSTING:
  • 1/3 cup packed brown sugar
  • 1/4 cup milk
  • 2 tablespoons butter
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  1. In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. 
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. 
  3. For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners’ sugar, vanilla and salt; mix well. Frost warm cookies.

 

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