Frosted Gingerbread Nut Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 60 |
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I received the recipe for these soft ginger cookies from a dear lady, who has since passed away. A comfortng classic like this always satisfies. Karyn Rogers, Hemet, California Ingredients:
1/2 cup butter, softened |
2/3 cup sugar |
1 egg |
1/2 cup molasses |
2-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/2 cup buttermilk |
1/2 cup chopped walnuts |
frosting: |
1-1/2 cups confectioners' sugar |
4-1/2 teaspoons butter, softened |
1/2 teaspoon vanilla extract |
2 to 3 tablespoons half-and-half cream |
walnuts halves, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired. Yield: 5 dozen.
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