Chocolate Peppermint Snaps King Arthur Flour Food

KING ARTHUR FLOUR GINGERSNAPS

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• Beat together the shortening, sugar, salt, and baking soda.
• Beat in the egg, then the molasses.
• Add the flour and spices, beating to make a smooth, fairly stiff dough.
• To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
• Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
• Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
• Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

KING ARTHUR FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
• Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
• Mix in the flour, then the chips.
• Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
• Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

GINGER SNAPS BY KING ARTHUR FLOUR

Steps:

• 1. Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
• 2. Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
• 3. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• 4. Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
• 5. Bake the cookies for 11 minutes for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.
• 6. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
• 7. * Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.