Posts Tagged ‘Ginger Creams’

Ginger Creams – 1929

April 22, 2015

Welcome to Cooking with Chloe! Alice and Elizabeth, another mother-daughter team, tested Ginger Creams for us, a Gold Medal recipe.

Ginger Creams

This cookie was named a Betty Crocker Prize Recipe in 1929.

The verdict:  The cookies were delicious, and got even better the next day. 

The notes and photos below are from Alice and Elizabeth:

image1 Ginger Creams

First step was to cream the shortening, adding sugar gradually. Key components to cookie baking include using mixing bowls that belonged to Alice’s grandma and the oldest wooden spoon in the house.

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We followed the directions exactly. Lots of flour!

image2 Ginger Creams

We chilled the dough for about 30 minutes. Chilling longer between batches did not make a difference—it’s soft dough.

We made the frosting and ate lunch while dough chilled.

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The frosting was delicious. We recommend sifting the powdered sugar, but it works fine if you don’t. Be sure to use heavy cream!

image4 Ginger Creams Check oven. Bake cookies at 400 degrees for about 7.5 minutes. (We started with 8 minutes but reduced the time.) It smelled like Christmastime while they baked!

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There was no difference between using parchment paper or greasing the cookie sheet. Make sure to remove the cookies from the sheet immediately after they come out of oven.

Frost while still warm.

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The cookies were delicious, and got even better the next day.  Elizabeth found them tasty with red wine.

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Alice and Elizabeth were kind enough to bring these to a Chloe program I gave at a local library, so I can attest that these are delicious! The light glaze provided the perfect complement to the spices in the cookies, and the soft texture was a pleasant change from traditional gingersnaps.

Ginger Creams

Huge thanks to Alice and Elizabeth for trying the recipe, and sharing the results! These cookies would be the perfect accompaniment to a book group discussion of Tradition of Deceit, but your family will thank you for baking them too.