Icing optional.
Ginger creams are a soft, spiced ginger and molasses cookie, usually finished with confectioners sugar icing–the softer cousin to the gingersnap. (See what they did with those names, there?)
One of the very first recipes on the site was for ginger creams, although an iteration probably 30 years younger, from a box in Portland, Oregon.
This recipe is from the eighth page of the notebook; here’s the page in full (click to enlarge).
Click to expand a longer explanation...| In the words of the seller: I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms. Later addendum: [A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area. |
Ginger Cream Mrs. Dall
2/3 c. sugar
1/2 c. molasses
1 egg
1 c. sweet cream, not too thick
vanilla
1 tsp. soda
salt
1 tsp. ginger
2 c. flour
Spread in a large pan real thin.