I didn't really make this cookie, but it looks just like the ones Mom used to make.
This recipe came from the REALLY old red and white Betty Crocker Cookbook. And yes, it it YUMMY!
Ginger Creams
1/3 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup water
2 cups flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
Mix thoroughly shortening, sugar, egg, molasses and water. Blend in remaining ingredients. Cover, CHILL 1 HOUR.
Heat oven to 400 degrees. Drop dough by teaspoonfuls 2 inches a part unto ungreased baking sheet. Bake 8 minutes or until almost no imprint remains when touched with finger.
Immediately remove from baking sheet; cool. Frost with vanilla icing.
Here's a recipe I found in a cooking magazine in 1994 (doesn't seems that long ago). I finally tried it for a Relief Society Party two weeks ago. Another winner.
Cranberry Conserve
4 cups fresh or frozen cranberries
1 tablespoon grated orange peel
2 oranges, peeled, sliced and quartered
1 cup raisins
1 1/4 cups water
1 cup chopped pecans
2 1/2 cups sugar
In a large saucepan, combine cranberries, orange peel, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered 10-15 minutes, stirring ofter. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls. Yield: 3 pints.
Happy Thanksgiving, gobble, gobble!
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