Posted by: A Part of the Solution | December 8, 2010

Frosted Creams, an Easy Gingerbread

This is one of my favorite holiday cookie recipes. I adore the mellow, rich flavors of this cake-like, bar-type cookie. I’m also partial to how much the recipe yields. It makes plenty. I’m pleased that it doesn’t have too many ingredients–and they’re mostly what’s around the house anyway. I love that it makes the whole house smell like gingerbread while it’s baking, but that Frosted Creams don’t have to be chilled, rolled, or fussed at with dragées and red-hots (let alone hand-clipped gumdrop pieces).

These are perfect for the bake sale, since it makes dozens and dozens. Or they’re great for feeding to the carolers, or the cub scout troop, or any other large, hungry crowd you might happen to have scheduled. And they keep reasonably well for a week–so you don’t have to be making them right before everyone shows up.

The name is pointless (I was going to write ‘stupid’, but this is a sacred family recipe, so I won’t do that). The result is fabulous. And the flavor can’t be beat. Give these a try. Cut the recipe in half if you’re not expecting hordes–it won’t mind a bit, and neither will I.

Frosted Creams

1 cup shortening (butter, margarine–not the ‘tub’ kind, but the stick, or even shortening) at room temperature

1 cup sugar

1 cup molasses, it doesn’t have to be black-strap but I love the flavor intensity

2 eggs, room temperature please

1 cup buttermilk, or 1 TBSP vinegar plus regular milk (or soy milk, or what you will) to make a cup worth–start this when you start making the Frosted Creams so that the souring has a chance to take full effect

3 1/2 cups all purpose flour

1 tsp baking soda

1 tsp powdered ginger, or 1 TBSP grated fresh

1 tsp cinnamon

1/4 tsp nutmeg

1 fat pinch salt

Icing:

2 cups sifted powdered sugar (stir it through a sieve if you don’t own a sifter)

1 lemon, all the juice and 1/3 the zest

Preheat the oven to 375°. Using a mixer, or someone with a very strong arm, beat the fat until it is light and soft. Gradually add the sugar and beat until the whole is light and fluffy. Gradually add the molasses. Beat well in. Now beat in the eggs, one at a time. Incorporate them thoroughly.

Whisk together the dry ingredients. Add one third to the creamed fat-sugar mixture. Add one third of the buttermilk/soured milk. Repeat until all ingredients are in the mixing bowl and just combined.

Divide this into two greased, large cookie sheets with sides (jellyroll pans, they’re sometimes called). Use the back of a spoon or spatula and smooth the batter into the corners and even out the top. Bake the Frosted Creams for 15-18 minutes, rotating the pans and switching their shelf positions half way through. Stir the lemon juice and zest into the sifted powdered sugar. Spread the icing on the Frosted Creams while they’re still warm. Cool and cut into parallelograms (make 1″ cuts longwise down the pan, then cut every 1 1/2″ or 2″ on a 45° angle–voilà, parallelograms). You’ll get about 80 pieces the pan. Enjoy. Remember to share!

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Responses

  1. Ah…more gingery droolishciousness…


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