Ginger And Cinnamon Spice Cookies Spritzcookie Press Style Food

GINGER AND CINNAMON SPICE COOKIES (SPRITZ/COOKIE PRESS STYLE)

Steps:

• Preheat oven to 170°C
• Beat butter and sugar until light and fluffy.
• Add egg, spices, salt and water- mix well.
• Gentley mix in the flour with a spoon.
• Pack dough into cookie press- as per instructions for your press.
• Press onto cookie trays- spacing about 2 cm apart.
• Bake 12-15 minutes, or until firm to touch.
• Gentley transfer to a wire rack to cool.
• Decorate as desired or eat plain.
• Store in an airtight container.

GINGER SPICE COOKIES

Steps:

• Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
• Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
• Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)