Ginger Twists Food
CASHEW GINGER COOKIE TWISTS
Here's a fun cookie for a party or cookie exchange. After the white chocolate sets, you can dip the other side of the twists into melted dark chocolate and sprinkle with orange zest or finely chopped cashews. -Carole Holt, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 40 cookies.
Number Of Ingredients 11
Steps:
- Beat first 4 ingredients until blended; beat in egg and vanilla. Place 1/4 cup flour and cashews in a food processor; pulse until cashews are ground. Add remaining 1-3/4 cup flour; pulse to blend. Gradually beat flour mixture into butter mixture. , Divide dough in half; shape each into a 10-in.-long log. Wrap and refrigerate until firm, about 1 hour., Preheat oven to 375°. Unwrap and cut each log into twenty 1/2-in. slices. Roll each slice into an 8-in. rope; shape each into a pretzel. Place 2 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Dip tops of cookies in baking chips; sprinkle with crystallized ginger. Let stand until set.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER TWISTS
If you like the taste of ginger you'll love these. Preparation time does not include the resting time of overnight in the fridge
Provided by Bergy
Categories Dessert
Time 50m
Yield 36 twists
Number Of Ingredients 9
Steps:
- Cream the butter, honey& sugar until light& fluffy.
- Beat in the eggs one at a time and beat well after each addition.
- Mix in the ginger.
- In another bowl mix the flour, baking powder& salt.
- Stir (not beat) the flour mixture into the creamed mixture.
- Wrap dough in plastic wrap and place in fridge overnight.
- Take small amounts of dough and roll into ropes about 1/4" thick and 10" long, twist them into pretzel shapes, sprinkle with sugar and place on lightly greased baking sheets.
- Bake 20 to 25 minutes or until lightly browned in a 325F oven.
- Remove and cool on racks.
- Store in tins or air tight containers.
Nutrition Facts : Calories 96.5, Fat 2.9, SaturatedFat 1.7, Cholesterol 18.5, Sodium 69.8, Carbohydrate 16.2, Fiber 0.3, Sugar 7.5, Protein 1.6
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