This past summer I worked at Lazy F Camp and Retreat Center, where the camp chef passed on her famous cookie recipe for Ginger Snaps. I added a homemade buttercream frosting and they are a hit among family and friends.
Ginger Snaps:
1 1/2 c Shortening/Marg.
2 c Sugar
2 Eggs
1/2 c Molasses
2 t Ginger
2 t Cinnamon
1 1/3 T Soda
1 t Salt
4 c Flour
use a Ice cream scoop. Place cookie dough on parchment paper. cook at 325 convection oven, for 10 - 12 minutes.
Almost Homemade Buttercream:
16 ounces Marshmallow cream
1 1/2 c butter, softened
5 t fresh lemon juice
1 t vanilla extract
1/2 c confectioners' sugar
Tip: want to make buttercream frosting completely from scratch? Visit Countryliving.com/recipefinder





