Honey Pear Icebox Trifle With Soft And Easy Ginger Snaps Food

GINGER SNAPS

Steps:

• Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes.

GINGER SNAPS

Steps:

• Preheat oven to 350 degrees. Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda and salt, and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.

HONEY-PEAR ICEBOX TRIFLE WITH SOFT-AND-EASY GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together.
• Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. Drizzle the cooled cookies with the honey-pear shrub.
• In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks. Add the mascarpone and whip to combine.
• Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies. Spread more of the cream mixture over the cookies, and then top that with more cookies and cream. Garnish with any extra cookies you may have. Chill completely before serving.

HONEY-PEAR ICED TEA

Steps:

• Steep tea in water for 3 minutes; discard tea bags. Cool. Refrigerate until chilled., In a pitcher, combine the pear nectar, lemon juice, honey and chilled tea. Garnish each serving with a pear slice.