Thank you to Heather McCallum for organizing this wonderful blog hop! Here’s the link to go back if you need it! https://www.facebook.com/events/727125820995433/

This cookie is my favorite cookie of all time. I cannot turn down anything that involves the combination of ginger and buttercream. When I was growing up, these were considered Christmas cookies in my house. They could be made at any time of year, but for some reason, my mother made them just at Christmas. They are easy and if you have loved ones who live far away and love them, they are easily shipped–as the ad attests. I have made some changes from this old-fashioned Betty Crocker recipe put out during the war effort of World War II.  You can bake the cookies as is in the recipe (with a whole egg of course–they were rationing back then)  and add the following:

To the finished cookie batter (before you chill it for an hour) you can add a 1/4 cup of minced crystallized ginger and a 1/4 cup of ginger paste. You can find ginger paste in the produce section. Some go for shredding ginger root. You can do that as well, but I haven’t tried it.

Frosting for the cookies should NOT be thin or optional!  You could buy a canned vanilla or lemon frosting, if you wish but I frost them with a simple buttercream frosting:

2 cups confectioner’s sugar, 1/4 cup butter, 1 teaspoon vanilla and 1 tablespoon milk.

Once you’ve frosted the cookies, you can sprinkle red and green Christmas jimmies on them. That’s what my mother did for a cookie swap once. I’m not sure that I’ve forgiven her for letting those cookies go out of the door. 🙂

Here’s the list of links for the Christmas Cookie Blog Hop! It’s on to Julie Johnstone from here! Good luck!

Holiday Cookie Exchange Hop Links