Melissas Grandmas Ginger Lace Cookies Food

MELISSA'S GRANDMA'S GINGER LACE COOKIES

Melissa's Grandma's Ginger Lace Cookies image

If you've ever wondered why our pastry chef Melissa is so good, you need only dig into her family history to realize that she comes from a long line of talented bakers. This recipe from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well.

Provided by Vista Verde Ranch

Categories Desserts Cookies

Time 30m

Yield 60

Number Of Ingredients 10

Ingredients

2 cups white sugar
1 ½ cups shortening
½ cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon salt
2 tablespoons white sugar, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds.
Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar, making sure not to flatten. Place on ungreased cookie sheets.
Bake in the preheated oven until cookies crackle on top for 'lace' design, 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.6 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 125.9 mg, Sugar 8.6 g

RANGER COOKIES

Ranger Cookies image

Provided by Nancy Baggett

Categories Cookies Mixer Nut Dessert Bake Picnic Kid-Friendly Back to School Coconut Pecan Oat Fall Party Small Plates

Yield Makes 35 to 40 (3 3/4-inch) cookies

Number Of Ingredients 14

Ingredients

2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups corn flakes, crushed
1 1/4 cups (5 ounces) chopped pecans
1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut

Steps:

Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.
In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 1 month.

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