Finlandia Ginger Snap Food

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

FINNISH GINGERSNAPS

Steps:

• In a large bowl, beat together molasses, brown sugar and butter until mixture is smooth.
• Add cream, ginger, cinnamon, flour, baking powder, salt (if using).
• Continue beating until dough is stiff.
• Chill dough.
• Roll out small portions of dough to 1/4-inch thickness.
• Cut into 3-inch rounds (or if you prefer other shapes).
• Bake in 375-degree F oven for 8-10 minutes.
• Be careful--do not overbrown these cookies.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

FINLANDIA GINGER SNAP

Steps:

• Muddle the fresh ginger in the base of a chilled shaker.
• Add the other ingredients.
• Shake and strain into an ice-filled highball glass.

GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.

THE PERFECT GINGER SNAP

Steps:

• 1. Preheat oven to 350 and line cookie sheet with parchment or a silicone baking liner.
• 2. Cream the Crisco and sugar together with a hand or stand mixer until creamy.
• 3. Add egg and molasses, mix until all are combined.
• 4. Sift the remaining ingredients together, then stir into wet mixture until all are combined and the mixture is uniformed.
• 5. Use a measuring tablespoon and scoop out dough, roll into a ball and place on cookie sheet. Use 2 fingers to flatten them a little.
• 6. Bake 12 -14 minutes, then let cool slightly (about 2 minutes) before placing on wire rack for remaining cool down time. ( about 5 minutes).

GINGER SNAPS

Steps:

• Preheat oven to 180C (350F) or 170C for gas.
• Combine first four ingredients (flour, ginger, soda and eggs) in a bowl.
• In another bowl, cream the butter with the sugar and golden syrup.
• Combine, mix thoroughly til smooth.
• Roll teaspoonfuls into balls, drop in caster sugar (fine white sugar) and place sugar side up, onto greased trays, They don't spread heaps, but they puff up and then subside, leaving a crinkly top, so don't press them down flat or with a fork.
• 10 mins, maybe 15 depending on the size of your teaspoons : )) and how crunchy and brown you like them.
• Cool slightly on tray, then lift to rack.

FINLANDIA TANGERINE SPLASH

Steps:

• Muddle the fresh lime wedges and green grapes into a highball glass.
• Add Finlandia Tangerine Fusion, simple syrup and ice cubes.
• Top with ginger ale.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GINGER SNAPS

Steps:

• Cream together shortening and brown sugar until well mixed, light, and fluffy.
• Beat together well the egg, salt, molasses and then mix these into the above.
• Sift together flour, baking soad, ground cloves, cinnamon and ginger.
• Add dry ingredients to the wet mixture and combine well.
• Chill in the refrigerator a few hours or overnight.
• Preheat oven to 350 degrees.
• After chilled, shape dough into balls about walnut-sized and place balls on a greased cookie sheet, allowing room for expansion. Flatten balls with a fork.
• Bake in 350-degree oven 12 to 15 minutes. Do not let get too brown.
• *Recipe also states: I like these cookies thin and crisp. Experiment and adapt to suit taste, size and desired consistancy. Mine are about 2-1/2" in diameter.

ENGLISH GINGER SNAPS

Steps:

• Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
• Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
• Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.