Ginger Drops For Halloween
Traditional Ginger Drops cookies for Halloween evening of our presbyterian great grandmothers from New Orleans. Recipe is dating 1908.
1/2 cup of brown cane sugar
1/2 cup of New Orleans molasses
1/ cup of fresh unsalted sweet butter
1 teaspoon of ground cinnamon
1 cinnamon of ground ginger
1 cinnamon of ground cloves
2 teaspoons of baking soda
2 eggs
1/2 teaspoon of kosher salt
Mix well together one half cupful of brown cane sugar and half of a cup of the New Orleans molasses; add the melted butter, two egg yolks and the spices of your festive merengue; add one tea spoonful of each of ground cinnamon, one teaspoon of ground ginger, and one teaspoon of ground cloves. Slowly mix into this two teaspoonfuls of soda, dissolved in one cupful of boiling water and the whites of two eggs beaten light with a tablespoon of sugar and one half of teaspoon of kosher salt. Bake the cupcake mefengues in the muffin rings in a slow fire. When they cool down and get cold, cover each cake with the white icing. Decorate each cupcake with Jack-o-lantern faces, put on with chocolate icing run through a pastry tube,