Brown Sugar Ginger Crisps Food

BROWN SUGAR GINGER CRISPS

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
• Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.

BROWN SUGAR GINGER CRISPS

Steps:

• In bowl cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger, and the ground ginger. Into the bowl sift together the flour, the baking powder, and the salt and combine the batter well. Drop teaspoons of the batter about 3 inches apart onto ungreased baking sheets and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are just golden. Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely.

BROWN SUGAR APPLE CRISP

Steps:

• Heat the oven to 375 degrees F. Butter a large baking dish and set aside. Place the apples, lemon juice and vanilla in a large bowl and toss to coat. Add the granulated sugar, 1 1/2 tablespoons flour and nutmeg, stirring to combine.
• Place remaining 1 cup flour, nuts, brown sugar, cinnamon and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle the mixture over the apples. Bake until golden brown, about 40 minutes. Serve warm with ice cream.

GINGER BROWN SUGAR CRISPS

Steps:

• Set oven to 350° (oven rack set to middle position).
• Sift together flour, baking powder and salt.
• Beat the butter and brown sugar in a large bowl with an electric mixer at medium until light and fluffy (about 3-4 minutes).
• Beat in yolk, vanilla and ginger powder until well combined.
• Add in the chopped ginger, mix to combine.
• Add in the flour mixture and beat at low speed until just combined.
• Drop by teaspoonfuls (3-inches apart) on an ungreased baking sheet.
• Bake in the middle oven for about 13-15 minutes or until golden brown.
• Cool cookies on sheets for 5 minutes, then remove to racks to cool completely.

BROWN SUGAR REFRIGERATOR CRISPS

Steps:

• 1. In a mixer bowl, cream together eggs, sugar, butter and vanilla.
• 2. Combine flour, soda and salt.
• 3. Add to egg mixture.
• 4. Blend well.
• 5. Stir in nuts, if used.
• 6. Divide dough in half.
• 7. Roll each half into a log, 2-inches in diameter, in waxed paper.
• 8. Twist ends to shut.
• 9. Refrigerate until firm, at least overnight.
• 10. Preheat oven to 350 degrees F.
• 11. Cut rolls into 1/4-inch thick slices.
• 12. Set slices, 1-inch apart, on ungreased cookie sheets.
• 13. Bake at 350 degrees F for 10 to 12 minutes or until golden crisp.
• 14. Serve hot or remove while hot onto rack to cool.

REGENCY GINGER CRISPS

Steps:

• Do not preheat oven yet, dough must chill before baking.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add egg (s).
• Add soda, molasses, salt and ginger.
• Stir thoroughly.
• Add flour and mix inches.
• Chill the dough for at least 1 hour (overnight is even better).
• Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
• Roll dough into walnut-sized balls,.
• Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
• Place cookie balls on greased cookie sheets, 12 to a standard sheet.
• Flatten them with a spatula.
• Bake at 375 degrees for 10-12 minutes or until nicely browned.
• Cool on cookie sheets for no more than 1 minute.
• Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.

GINGER PEAR CRISP

Steps:

• Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
• Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
• Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.