GINGERBREAD COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 4h35m
Yield 5 dozen cookies
Number Of Ingredients 16
Steps:
- For the cookies: In the bowl of an electric mixer, cream the shortening and granulated sugar together until light and fluffy. Add the molasses, vinegar and egg and beat on high speed to blend thoroughly.
- Sift together the ginger, baking soda, cinnamon, cloves, salt and 4 cups of the flour in a separate bowl. Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed. Wrap the dough in plastic and refrigerate until firm, about 3 hours.
- Preheat the oven to 375 degrees F. Lightly spray 2 baking sheets with cooking spray.
- Spray a rolling pin with cooking spray and lightly flour your work surface. Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters. (You can reroll the scraps to make a few more cookies.) Place the cookies 1 inch apart on the prepared baking sheets and bake for 5 to 6 minutes. Cool the cookies for 2 minutes on the baking sheets before removing to a wire rack to cool completely. Repeat with the remaining dough.
- For the royal icing: Beat the egg whites and 1/3 cup of the confectioners' sugar with a wire whisk or the whisk attachment of your mixer. Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer. Add the remaining sugar and beat until the mixture is smooth and thick. The icing can be tinted as desired with food coloring.
- Ice the cooled cookies with the royal icing as desired.
AUNT MABEL'S SUPER EASY GINGERBREAD COOKIES
This was handed down by my great aunt. This is super easy and you can mix the dry ingredients and put them into a quart jar so they are ready when you want to make gingerbread; easy as a mix, and so much better. Whipped cream on each serving is a good addition.
Provided by Critterlover
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, allspice, and cloves together in a large bowl.
- Place molasses, canola oil, applesauce, brown sugar, white sugar, and eggs into a mixing bowl and beat until well combined. Add flour mixture and mix, starting on low speed, until just combined. Mix in boiling water until combined; mixture will be very wet. Pour into the prepared baking dish.
- Bake in the preheated oven until center is rounded and edges are golden, 30 to 35 minutes. Cut into squares. Best served warm, or at any temperature.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 84.3 g, Cholesterol 41.3 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 357.9 mg, Sugar 44.8 g
GINGERBREAD COOKIES
Steps:
- Preheat the oven to 325 degrees F.
- Sift together the flour, baking powder, spices and salt and set aside.
- In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.
- Make a well in the flour/spice mixture and add the egg/sugar mixture. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.
- Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.
- When the cookies are completely cool decorate as desired.
- Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.
EASY GINGERBREAD COOKIES
Flavorful, whole-wheat gingerbread with just a hint of natural sweetness. These are a perfect holiday cookie to make with the kids. Double the batch to make more.
Provided by Amy Palanjian
Categories Dessert
Time 39m
Number Of Ingredients 11
Steps:
- Place all ingredients into a bowl and use your hand to mix together to form a dough. You'll want to be gentle but thorough to incorporate the butter into the dough. (If the dough seems a little too dry once you've incorporated the liquid and butter into the flour, you can add another tablespoon of milk but go easy on the liquid as more will make the dough stickier. It's ready when it holds together when you try to form it into a ball.)
- Make a flattened disc of dough. Optional: Wrap in plastic. Refrigerate for about 10 minutes. This will make the dough a little less sticky for rolling out, but it works okay to skip this step too if the kids don't want to wait.
- Preheat the oven to 370°F and line two baking sheets with parchment paper.
- Roll the dough ¼-inch thick between two pieces of parchment or plastic wrap. (You can do it on a lightly floured surface, but I always find this easier. You'll want to use parchment paper if you skipped chilling the dough so it doesn't stick.)
- Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 8 to 10 minutes, until lightly browned around the edges. (Keep an eye on them after 8 minutes since the edges can brown fast. 9 minutes was perfect in my oven.)
- Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
- Use a small butter knife to spread on the icing or pipe on as desired. If adding sprinkles or other decorations, add them to the iced cookies right away before it dries.
Nutrition Facts : ServingSize 3 cookies, Calories 124 kcal, Sugar 5 g, Sodium 67 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 16 g, Fiber 2 g, Protein 2 g, Cholesterol 16 mg, UnsaturatedFat 3 g
GRANNY MABEL'S BEST BAR COOKIES
Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around.
Provided by Amy
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
- Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
- Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 41 g, Cholesterol 30.6 mg, Fat 16.3 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 9.9 g, Sodium 236.2 mg, Sugar 16.5 g
CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES
These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.
Provided by norsecookie
Categories Dessert
Time 1h30m
Yield 48 cookies, 36 serving(s)
Number Of Ingredients 17
Steps:
- Cream shortening and sugar, add molasses and eggs and buttermilk.
- Mix dry ingredients thoroughly, then add to creamed mixture.
- Refrigerate for an hour or so, until slightly firm.
- Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
- Cut out (traditionally with a SPAM can, but to each her own).
- Bake at 325 for about 12-15 minutes.
- When cookies are cool, whip up the icing.
- In saucepan, dissolve gelatin in cold water.
- Bring to a boil and simmer for about 10 minutes.
- While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
- Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
- If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
- Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
- Set on wax paper until icing is hard.
Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7
AUNT MARIANNE'S GINGERBREAD COOKIES
I think they actually came from a Wilton book or something like that, but it doesn't detract from their amazingness. These are my favourite gingerbread cookies :)
Provided by Taste The Lightning
Categories Dessert
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, salt and spices.
- Melt shortening in saucepan. Cool.
- Add sugar, molasses and eggs to saucepan, mix well.
- Add 4 cups of dry ingredients, mix well.
- Turn mixture onto lightly floured surface. Knead in remaining dry ingredients.
- Roll 1/4" thick for cut-out cookies. Bake 15-20 minutes.
Nutrition Facts : Calories 229.1, Fat 9.3, SaturatedFat 2.7, Cholesterol 17.6, Sodium 162.5, Carbohydrate 33.4, Fiber 0.9, Sugar 9.9, Protein 3.2
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