Ginger Cremes with Cream Cheese Frosting
"...but, like most things in New York that are supposed to be fun, it was miserable." Eula Biss, Notes from No Man's Land
These are a childhood favorite, something I remember my mother baking during the holidays. They are softer and airier than typical gingerbread, and the creme cheese frosting makes them extra decadent. (I'm telling you now, you're going to want to bookmark this particular recipe because you're going to be using the cream cheese frosting on everything.)
Recipes: Betty Crocker and Good Housekeeping
Ginger Cremes (adapted from Betty Crocker's Cookbook)
1/2 c sugar
1/2 c water
1/2 c molasses
1/3 c shortening
1 egg
2 c all-purpose flour
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 ground cinnamon
Mix sugar, water, molasses, shortening and egg. Stir in remaining ingredients. Cover, refrigerate for one hour.
Heat oven to 400. Drop dough by teaspoonsfuls (or use 1.5 inch spring-loaded scoop) 2 inches apart onto parchment-lined baking sheet
Cream Cheese Frosting
1 3 oz packages cream cheese, softened
1 tbs evaporated milk
1 tsp vanilla extract
1/8 tsp salt
1 16 oz package confectioners' sugar
In small bow with mixer at medium speed, beat together the softened cream cheese and evaporated milk just until smooth.
Beat in vanilla, salt and sugar until blended.
Separate frosting into separate bowls to color.