Recipe by Redneck Epicurean
This recipe was one I picked up in gourmet class in college. It was my teacher's grandmother's recipe and she made us a batch while we prepared our own cookie recipes. They were SO good and when she spoke of making them with her grandmother, you could tell that those memories were very special to her. Make them a part of your cookie jar stock!
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 2 eggs
- 1 cup dark molasses
- 1 teaspoon vanilla
- 4 1⁄2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1 cup buttermilk
- 1⁄4 cup shortening (Crisco is best)
- 1⁄4 cup butter, softened
- 1⁄2 teaspoon vanilla
- 2 cups confectioners' sugar
- 1⁄4 teaspoon ground ginger
- 4 teaspoons milk
Directions See How It's Made
- Preheat the oven to 375 degrees.
- In a large mixing bowl, cream the butter and brown sugar.
- Beat in eggs, molasses, and vanilla. Combine the flour, ginger, cinnamon, baking soda, salt, and allspice.
- Add to creamed mixture alternately with the buttermilk.
- Drop by tablespoonfuls 2-inches apart on a prepared baking sheet.
- Bake for 7-9 minutes or until set.
- Remove and cool on wire racks.
- For frosting, in a small mixing bowl, cream shortening and butter.
- Beat in vanilla.
- Gradually beat in confectioners' sugar and ginger.
- Add milk; beat until light and fluffy.
- Spread over cookies.