PAULA DEEN'S GINGER COOKIES
Make and share this Paula Deen's Ginger Cookies recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Line cookie sheets with parchment paper or nonstick baking mats.
- Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
- Add the egg and molasses and beat until completely incorporated.
- Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
- Stir until combined.
- Roll the dough into balls about 1-inch in diameter.
- Roll the balls in sugar.
- Place 1/2-inch apart on the prepared cookie sheets.
- Flatten the balls slightly with your fingertips.
- Bake for 8-12 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 1125.6, Fat 53.9, SaturatedFat 15.5, Cholesterol 70.5, Sodium 1263.3, Carbohydrate 152.6, Fiber 2.9, Sugar 82.6, Protein 10.8
PAULA DEEN'S ICED CHRISTMAS SUGAR COOKIES
From Nov/Dec 2012 Cooking with Paula Deen magazine. The magazine noted the icing will dry hard. They used colored sparking sugars, colored pearlized sugars, colored sanding sugars, colored pearlized jimmies, candy cane sprinkles, colored sugar crystals, pearlized sugar pearls, edible confetti snowflakes, glitter crystals, nonpareils and dragees to decorate the cookes. It was also noted they used no taste paste food coloring by Wilton and edible silver spray on the cookies.
Provided by Kerena
Categories Dessert
Time 32m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used.
- Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely.
- To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors.
- Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles.
- Store in airtight containers for up to 1 week.
Nutrition Facts : Calories 289.2, Fat 11, SaturatedFat 6.7, Cholesterol 47.8, Sodium 219.5, Carbohydrate 44.8, Fiber 0.6, Sugar 27.3, Protein 3.1
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