Ginger Creams

While I don't have a memory of my grandmother making these for Christmas cookies, my step-mom does. (My grandmother's daughter.) (Gran is my step-mom's mom.) So I made these in 2006 for Christmas because they said "ginger" in the title. And I had a hankering for a ginger cookie. They were so so so good! I made them for a church function. And I told my mom "I made those over there" and she said, "I know - I recognized them." So I guess I made them just like her mom used to make them!! Very cool!! :)

They are uber-yummy also. So while the Cathedral Window cookies used to be my favorite, these Ginger Creams are my new favorite. The Cathedral Window cookies are about the prettiest thing anyone can find on a Christmas cookie plate. But my step-mom and my family say they are bland tasting. I don't really think they are bland. But they are basically marshmallows and chocolate. No complex flavor there.

Since I'm the only one who wolfs the Cathedral Window cookies, I have officially decided* not to make them this year. I lost a lot of weight in 2008, and I can't be the only one eating any of the cookies. (I want to keep the weight off!) In 2006-07 I gained about 10 lbs between Halloween and New Years. I don't want to do THAT again!)

*"decided" is subject to change as Christmas starts approaching.

Without further adieu:

Ginger Creams
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Ingredients:
1/4 C shortening
1/2 C sugar
1 egg
1/2 C molasses
2 C flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 C water

Cream together shortening and sugar. Add egg, beating well. Stir in molasses. Sift together dry ingredients; add them alternately to creamed mixture and water. Bake 8 minutes at 400 degrees. Frost with confectioners icing. Yield 3 dozen.
Compliments of Dorothy Wendt.

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Notes by Jodi:

Cream together shortening and sugar in mixer set on lowest setting. Add egg, beating well. Stir in molasses. Whisk dry ingredients together in large bowl if you don’t have a sifter (I don’t). Add them to the creamed mixture of shortening and sugar, alternating adding them with adding water to the creamed mixture. Drop by small spoonfuls onto aluminum covered baking cookie sheets. (Small, because they spread out tremendously while baking to produce very large cookies.) Bake 8 minutes at 400 degrees F. Frost with Vanilla icing – pre-packaged is fine. Otherwise, read the confectioner’s sugar box for the buttercream frosting (a standard recipe on the side of the confectioner’s sugar box.)

Grasshopper Pie

24 creamed-filled chocolate cookies finely crushed

1/4 cup margarine, melted

1/4 cup milk

A few drops of pepermint extract

a few drops of green food coloring

1 jar of marshmallow creme

2 cups of heavy cream, whipped

Combine cookie crumbs and margarine. Press into 9" spring pan reserving 1/2 cup of the mixture for topping. Gradually add milk, extract and food coloring to marshmallow creme, mixing until well blended. Fold in whipped cream. Pour into pan, sprinkle with remaining crumbs. Freeze. Remove one half hour before serving.

Gran & Christmas cookies

My grandmother, "Gran" (technically, she was my step-mom's mom) got married to Gramps ...

And Gramps, of German descent, asked her their first Christmas together, "when are you going to start making Christmas cookies?"

She said, "what do you mean?"
He said, "you know, cookies you make at Christmas time."
Gran: I know, but what are they?
Gramps: Uhh...

He thought about it for quite a while to remember what was in his childhood... (his mother had been gone for a while at that point maybe, and he didn't have recipes I guess?)

So then he started describing some cookies to Gran. And I think she searched around and looked in cookbooks and asked friends... and came up with a compilation of Christmas cookies.

One really neat thing about my grandparents was they did everything they could to make each other happy. And I understand it now -- how important that is in a marriage.

Gran already loved to bake and was quite an accomplished baker. (I wish I had realized this when she was still around. What is it with kids who take their family for granted???)

So she took to making Christmas cookies with zeal. She made at least 15 types every Christmas.

My step-mom [Mom] and I can't quite hope to accomplish all that she did, so we have our favorites and make those every year.

Gramps really loved the Cherry Winks, so Mom used to make those for him as long as he stuck around. But he passed away last year the day before Thanksgiving. If I find the Cherry Wink recipe, I'll post it.

My favorite was always the Cathedral Windows. Mom doesn't know why I like them, she doesn't think they have much flavor. I love color! And they are always the prettiest cookies at any Christmas party on the plate. :) :)

And of course the Holly Berry Drops are really pretty on Christmas plates too - they are green! Last year for kicks I made a batch with a little cinnamon in the marshmallow and I added red food coloring instead of green. It was really great to have those on the Christmas plate too.

Mom's favorite are the Chow Mein Noodle Candy.

Last year I think I made about 6 batches in 4 weeks of those. And my 3 brothers & dad ate them so fast, we had none for Christmas!!

This year I've made 3 types already, and I am hoping to make the fudge again - that was really yummy! I also want to make the ginger cookies I have to find the recipe for then post on here...

Also, I need to post the cinnamon ice cream recipe and link where I got it from too...

Merry Christmas!!