Last month we ran away to the beach with one of my besties and her family for a weekend. While the kids were playing cards she whipped out a bag of cookies that her mother had made for them. They were dark and gingery, but light and spongy rather than a typical crunchy Ginger Snap. Over the course of the next twenty minutes, we devoured them...leaving the kids to pinch the crumbs and fallen icing from the bottom of the bag. These cookies have haunted me since our little trip away. I'm a total sucker for a good cookie, but ginger cookies especially. So, I crossed my fingers and called up Jenny to ask her if she thought that her mother might share the recipe. Not only did her mama oblige, but emailed the recipe within the hour. I know lots of folks who for whatever reason don't share their recipes, so I'm always grateful when people do decide to pass them on. Mrs. Medford not only makes a damn fine cookie, but gives in other ways as well. She is an accomplished gardener and volunteers at the Lady Bird Johnson Wildflower Center. She contributes to their Mr. Smarty Plants column, appearing as a guest on the Wild Flower Hour on KLBJ Radio as well as on Central Texas Gardener on KLRU TV. I love that she shares her knowledge so generously...and lucky for us, she's shared her Ginger Cream Cookie Recipe. The world is a better place now that more people can make these cookies. :)
Mrs. Medford's Ginger Creams
Preheat oven to 400 degrees. Makes about 3 dozen cookies.
Ginger Cream Cookies
Wet Ingredients:
1/3 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup water
Dry ingredients:
2 cups flour
1 tsp ground ginger powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
In a large bowl, mix the shortening and sugar until creamy, then add the egg and mix. On medium speed, mix in the molasses. Mix until smooth. Add water and mix.
In a medium bowl, mix together all of the dry ingredients.
Mix the dry ingredients into the wet ingredients until just incorporated.
Chill for one hour in the refrigerator.
Drop by teaspoon, a full 2 inches apart onto an ungreased cookie sheet (I used a parchment lining). Bake at 400 degrees for 8 minutes. Remove immediately from baking sheet and allow to cool completely before frosting. Frost with Vanilla Butter Frosting (recipe below)
Vanilla Butter Frosting
3 tbsp soft margarine
1 1/2 cups powdered sugar
1 tsp vanilla
1 tbsp milk
In a medium bowl, adding one ingredient at a time, mix with a small whisk until smooth.