Ginger cookies.

Not right.

My grandmother used to make these cookies at Christmas. Ginger, but soft, with cinnamon icing. After she passed away, I tried making them, but they were not the same.

Using the recipe she gave me, I was unable to reproduce her cookies. Obviously at some point she changed the recipe in a slight but important way. Her cookies spread out and were soft and chewy; my cookies were tall and dense. The flavor was there, but the texture was off.

Right.

It's taken me a few years, but this Christmas break I set about tackling the mystery of what was wrong with my ginger creams. Essentially, I was not using enough fat or water. (Probably didn't help that we have since learned my parents oven runs 25 degrees too hot.)







Ginger Creams

Mix together:
1/3 C shortening
1/2 C sugar
1 small egg
1/2 C molasses
1/2 C warm water

In a separate bowl, mix together:
2 C flour
1/2 tsp salt
1 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
1/4 tap baking soda

Chill dough. When chilled, add a couple of tablespoons of water the smooth out the dough (about 4 Tbsp). Drop rounded teaspoonfuls about 2 inches apart on a lined cookie sheet. Bake at 400 for 10 minutes. Top with cinnamon flavored icing.