Food & Drink

Creamy Frosted Ginger Drops

FOR THE BELLINGHAM HERALD

Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.

CREAMY FROSTED GINGER DROPS

Patricia Lundquist of Bellingham says her husband made these cookies as a surprise for her one wintry day before Christmas the first year they were married and they have been a favorite for 41 Christmases now.

INGREDIENTS

2/3 cup butter-flavored shortening

1 cup sugar

2 eggs

1 cup molasses

1/2 cup water

1/2 cup brandy

4 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground ginger

1/2 cup finely chopped crystallized ginger

1 teaspoon grated nutmeg

1 teaspoon cloves

11/2 teaspoons cinnamon

3/4 cup toasted, chopped pecans

DIRECTIONS

Heat oven to 375 degrees.

Cream shortening and sugar.

Beat in eggs.

Add molasses, crystallized ginger, water and brandy and mix well.

Sift flour, salt, soda, ground ginger, nutmeg, cloves, cinnamon and pecans together and stir into the batter.

Drop generous teaspoons of dough about 2-3 inches apart on a greased cookie sheet.

Bake 8-10 minutes, until your finger barely leaves an imprint on the top of the cookie. Don't overbake.

Frost with a lemon butter or maple-flavored icing.

Decorate with sprinkles or other decorations if you like.

Let the frosting completely set before you stack them.

Makes 4-6 dozen.

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