Grandma Clay Spice Cookies Food

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GRANDMA'S® MOLASSES GINGER COOKIES



Grandma's® Molasses Ginger Cookies image

Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.

Provided by Grandma's Molasses

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 8h30m

Yield 48

Number Of Ingredients 12

1 ½ cups sugar, plus more for sprinkling
2 sticks butter, softened
¾ cup Grandma's® Original Molasses
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
3 cups flour, plus more for dusting
1 teaspoon Clabber Girl® Baking Soda
1 teaspoon Clabber Girl® Baking Powder
1 teaspoon Spice Islands® Ground Nutmeg
1 teaspoon Spice Islands® Ground Cloves
1 tablespoon Spice Islands® Ground Ginger
1 tablespoon Spice Islands ® Ground Saigon Cinnamon

Steps:

  • In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g

GRANDMA'S CHRISTMAS SPICE CUTOUTS



Grandma's Christmas Spice Cutouts image

My great-grandmother made these, and the tradition was passed down in the family-without a written recipe! My mother would always start them the day after Thanksgiving, which was exciting for us kids, as we knew Christmas wasn't far off. They are easy to decorate with family; my grandchildren always look forward to them.-Elaine Phelps, Cornell, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield about 7 dozen.

Number Of Ingredients 12

2 cups molasses
2 cups dark corn syrup
1/2 cup shortening, melted
2 tablespoons white vinegar
1 tablespoon cold water
10 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon powdered star anise
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt

Steps:

  • Combine the first five ingredients. Whisk together remaining ingredients; add to molasses mixture and mix well. Refrigerate, covered, 3 hours or overnight., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters; place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 109 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

GRANNY'S SPICE COOKIES



Granny's Spice Cookies image

Granny always had a batch of these delicious, crispy cookies waiting for us at her house. When I miss her more than usual, I make these cookies and let the aroma fill my house and heart. -Valerie Hudson, Mason City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
1-1/2 cups sugar
1 large egg
2 tablespoons light corn syrup
2 tablespoons grated orange zest
1 tablespoon cold water
3-1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Red Hot candies, nonpareils and/or sprinkles

Steps:

  • Cream butter and sugar until light and fluffy. Beat in egg, corn syrup, orange zest and cold water. In another bowl, whisk together flour, baking soda, cinnamon, ginger and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into desired shapes with a cookie cutter. Place 1 in. apart on greased baking sheets. Decorate as desired. Bake until lightly browned, 6-8 minutes. Remove from pans to wire racks to cool.

Nutrition Facts :

GRAMMY'S SPICE COOKIES



Grammy's Spice Cookies image

This recipe for spice cookies came to The Times from Claire Will of San Francisco after a callout for favorite holiday recipes. At first, it seemed rather plain Jane, but the hefty dose of ground cloves (3/4 teaspoon) was what lured me into testing it, and I have to admit I was skeptical. I was soon a believer. Of the five kinds of cookies I served to a group at a holiday party, those crisp-edged, soft-centered beauties were the first to vanish. One friend texted on his way home, "send recipe for spice cookies a.s.a.p."

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield About 3 dozen

Number Of Ingredients 14

1 cup/225 grams unsalted butter (2 sticks), softened
1 cup/200 grams granulated sugar
1/4 cup/60 milliliters molasses
1 large egg
1 3/4 cups plus 2 tablespoons/240 grams all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
3 3/4 cups/460 grams confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream or milk, more as needed
1 to 2 tablespoons Irish whiskey, optional

Steps:

  • Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
  • Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
  • Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
  • To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 86 milligrams, Sugar 20 grams, TransFat 0 grams

GRANDMA M'S SOFT RAISIN SPICE COOKIES



Grandma M's Soft Raisin Spice Cookies image

I have craved these for weeks and it took me that long to find them in her collection. Grandma has been gone for two years and I miss her baking so much. I couldn't find the recipe because she called them Delicious Drop Cakes but they are cookies.

Provided by KennKonn

Categories     Drop Cookies

Time 25m

Yield 18-24 Cookies, 1 serving(s)

Number Of Ingredients 13

1/2 cup butter
3/4 cup brown sugar
1 egg
1/2 cup raisins
3/4 cup nuts
1 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup hot water
1 teaspoon vanilla

Steps:

  • Cream butter and sugar.
  • Add well beaten egg.
  • Sift flour and spices.
  • Add raisins and nuts.
  • Mix together nuts and raisins in flour.
  • Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
  • Add quickly baking soda dissolved in hot water.
  • Mix well until all liquid comes together.
  • Drop from spoon on greased pan.
  • Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
  • These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.

GRANDMA ANN'S ICED OATMEAL SPICE COOKIES



Grandma Ann's Iced Oatmeal Spice Cookies image

These tasty oatmeal spice cookies were a real Crew-pleaser! They're the best of both worlds. It combines a molasses cookie and an oatmeal cookie. Both are old-fashioned favorites and when combined make one yummy cookie. Each cookie is lightly crunchy on the outside, soft and chewy inside with just the right amount of spices....

Provided by Susan Feliciano

Categories     Cookies

Time 25m

Number Of Ingredients 17

COOKIES
1 c butter, softened
1 c sugar
1/2 c brown sugar
1/2 c sorghum or molasses
2 eggs
1 1/2 c all-purpose flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1 tsp ginger
1 c raisins
3 c quick oats
ICING
1 c confectioners' sugar, sifted
2 Tbsp lemon juice
1/2 tsp vanilla

Steps:

  • 1. Preheat oven to 375°F. Prepare cookie sheets with baking parchment or a silicone liner.
  • 2. Cream butter and sugars until light and fluffy. Beat in sorghum or molasses and the eggs until well blended.
  • 3. Stir together the flour, salt, soda, and spices.
  • 4. Add the dry ingredients to the creamed mixture. Mix until well mixed.
  • 5. Add raisins.
  • 6. Fold in the oats and stir well.
  • 7. Drop by tablespoons onto prepared cookie sheets. Bake for about 12 minutes, until lightly browned. Allow to set about 3 minutes on sheets, then remove to wire rack for cooling.
  • 8. When cool, you can ice with royal icing. Combine icing ingredients and stir until smooth. Add a little bit more lemon juice if too thick, or more powdered sugar if too thin.
  • 9. Drizzle from the end of a teaspoon over cookies. Or, place a teaspoon of icing in a dollop on each cookie and spread with the back of the spoon. Allow to harden before storing.
  • 10. I also discovered some leftover packaged cookie icing in my pantry and decided to ice some of the cookies with this. You can make swirls or stripes.

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