Ginger Walnut Cookie Crisps Food

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.

WALNUT-TOPPED GINGER DROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. On low speed, beat in remaining ingredients except walnuts and baking chips until well blended.
• Onto ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Press 1 walnut half onto each cookie.
• Bake 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
• Meanwhile, place baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 to 45 seconds or until softened. Squeeze bag until chips are smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies.

CRISP GINGERSNAP COOKIES

Steps:

• Whisk flour, baking soda, and salt together in a bowl.
• Heat the butter in a 10 inch skillet over medium heat until melted. Lower heat to medium-low and cook the butter is starting to brown(about 2 - 4 minutes). Transfer melted butter to a large bowl and whisk in ground ginger, cinnamon, cloves, black pepper, and cayenne pepper. Allow to cool slightly(about 2 minutes). Whisk in brown sugar, molasses, and finely grated fresh ginger to butter mixture. Whisk in egg and extra yolk. Add in flour and stir until just combined.Cover dough with plastic wrap and refrigerate until firm(about 1 hour).
• Adjust the racke to upper-middle and lower-middle position and heat to 300 degrees. Line 3 cookie sheets with parchment paper or a light non-stick spray. Place the granulated sugar in a shallow soup dish or pie pan. Take a teaspoon opf the dough, roll it into about a 1 inch ball and roll in the sugar. Then place the dough ball on the cookie sheet(about 20 cookies per sheet).
• Place the cookie sheet on the upper-middle rack for 2 12 minutes, then rotate the cookie sheet 180 degrees and place on lower-middle rack and add the next cookie sheet on the top rack. Continue rotating the cookie sheets until the dough has been used up. Transfer the cookies to a wire rack to cool, then eat!

CRISP GINGER COOKIES

Steps:

• In a large bowl, combine the butter and sugar.
• Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
• Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
• To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
• With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
• Stir in the candied ginger and pecans.
• Turn the dough out onto a lightly floured work surface.
• Knead briefly, then divide into 2 equal portions.
• Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
• Wrap each log separately in plastic wrap and chill about two hours.
• Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
• On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
• Place the dough rounds 1 inch apart on the prepared baking sheets.
• Bake until golden, 8 to 10 minutes.
• Set on a wire rack to cool completely.

GINGER WALNUT COOKIES

Steps:

• 1. In a mixing bowl cream the butter (should be softened) with the sugars. Beat until fluffy using a mixer. Add the egg and extra yolk and mix well. Add the vanilla and bourbon and mix well. Add the salt, ginger, baking soda and baking powder and mix well.
• 2. Stir in the walnuts, golden raisins, and flour. Mix well. At this point you can bake the cookies, but for a slightly higher rise, chill the dough for 1 hour before baking.
• 3. To bake, have the oven preheated to 375 degrees or 350 degrees for a convection oven. Make balls of dough 1 1/4 - 1 1/2 inch in size. Leaving a couple of inches between the the balls of dough, bake on an ungreased cookie sheet for 11 minutes. (Check at 10 minutes if your oven is hot or baking sheet is darkened.
• 4. Remove baked cookies from the oven and rest a minute before transferring to a rack with a spatula to cool completely.
• 5. Store the cooled cookies in an airtight container. Makes approximately 38 cookies.

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.