SPICED CUTOUTS
A delicious gingerbread cookie with a hint of orange. These smell so good, you can't keep them a secret.
Provided by JWHITE12
Categories Desserts Cookies Gingerbread Cookie Recipes
Yield 54
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream butter and sugar. Beat in the molasses and egg. Sift together the flour, baking soda, cinnamon, ginger, cloves, and cardamom; stir into the creamed mixture alternately with the orange juice. Then stir in the orange zest.
- On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut out cookies with cookie cutters, and place them on an unprepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes, edges should be slightly browned. Cool cookies on wire racks.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 12 g, Cholesterol 12.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 72.7 mg, Sugar 5.9 g
SPICE CUTOUT COOKIES
The L&T editors adored Lyn Chapman's crispy spice cookies so much, that they asked the Test Kitchen to create a light creamy frosting to go with them. "My husband loves ginger snaps and gingerbread," Lyn writes from Provo, Utah. "He was delighted when I made these cookies since they offered a ginger flavor but with a new twist." At only 1 gram of fat a piece, the whimsical treats make an ideal addition to a Christmas cookie platter or New Year's dessert buffet.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the baby food, molasses, egg and milk; mix well. Combine the flour, ginger, cinnamon, aniseed, baking soda, cloves and fennel seed; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 3/16-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool., For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies as desired.
Nutrition Facts : Calories 87 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 34mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CUTE SANDWICH CUTOUTS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Find the coolest cookie cutters your mom has and cut shapes out of the meat, cheese and bread. Spread on all the condiments you like and build a unique sandwich.
SPICED APPLE PIE WITH FLUTED ROUND CUTOUTS
Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust pie
Number Of Ingredients 14
Steps:
- On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
- Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.
- Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
- Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another.
- Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
- Preheat oven to 400 degrees, with racks in middle and lower positions. Place a foil-lined baking sheet on lower rack to catch any juices. Place pie on middle rack, and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 1 hour, 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.
CHAI SPICE CUTOUTS
I haven't tried this yet but they sound really good and I bet would go nice with a cup of Chia Tea. Work time does not include chilling time. Amount is an estimate depending on the size you make the cookies.
Provided by MARIA MAC
Categories Dessert
Time 27m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
- Combine butter, sugar and salt in large bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; beat to combine. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
- Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.
- Preheat oven to 350ºF. Line two baking sheets with parchment paper. Remove and unwrap 1/2 the dough on a lightly-floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets. Roll out scraps and repeat with remaining dough, re-chilling as necessary.
- Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.
- Cool on sheets or wire racks, frost if desired.
- Store in airtight container for up to one week.
Nutrition Facts : Calories 131.1, Fat 8.1, SaturatedFat 5, Cholesterol 32, Sodium 71.4, Carbohydrate 13.7, Fiber 0.3, Sugar 5.6, Protein 1.3
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