A Little Ginger Folklore:
During the Middle Ages, ginger was often used as a preservative. Because baked goods made with ginger did not spoil as quickly, they were thought to be magical!
Frosted Ginger Creams
1/4 cup shortening
1/2 cup sugar
1/3 cup Grandma's Molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup water
In a large mixing bowl, cream sugar and shortening. Beat in egg and molasses. Combine the flour, ginger, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 400 degrees for 7-8 minutes or until tops are cracked.
1-1/2 ounces cream cheese, softened
2 Tablespoons butter, softened
1 cup plus 3 Tablespoons confectioner's sugar
2 teaspoons lemon juice
Beat cream cheese, butter and confectioner's sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in refrigerator.
Yield: 4 dozen
I had every intention of posting this recipe yesterday as promised, but my keyboard went belly up when we moved the computer to the sewing room.
I replaced the keyboard (with an ergonomic one!) while I was in the big city doing the Math and Biology thing.