Sugar Crusted Ginger Cookies Food

GINGER SUGAR COOKIES

Steps:

• Make the cookies: Sift together the flour, ginger, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, at least 4 hours.
• Line 2 baking sheets with parchment paper. Working with 1 piece at a time, lightly flour the dough and roll out until 1/8 inch thick. Cut out shapes with a 3-inch cookie cutter and arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are light golden around the edges, 15 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
• Make the icing: Whisk the confectioners¿ sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft peaks form, adding up to 1 more tablespoon water as needed. Tint with food coloring, if desired. Spread or pipe on the cookies. Sprinkle with nonpareils. Let set, about 1 hour.

HOLIDAY GINGER SNAP CRUST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
• Bake in the preheated oven until set, about 7 minutes. Cool completely.

STRAWBERRY COBBLER WITH SUGAR-COOKIE CRUST

Steps:

• Strawberry Filling: To macerate the strawberries (a technique to release a fruit's juices by mixing with sugar and resting), take half the strawberries and roughly slice them. Combine with remaining whole strawberries in a large mixing bowl. Add salt, sugar, and the zest and juice of two lemons. Stir to combine and set aside, at least 2 hours and up to overnight.
• Fit a strainer over a saucepan. Pour the strawberry liquid through the strainer and into the saucepan, reserving the strawberries. Over medium heat, bring liquid to a simmer. Continue simmering, stirring often, until liquid is reduced to a thin syrup that coats the back of a spoon, 5-10 minutes. Let rest while making crust. (Note: Syrup will continue to thicken as it cools.)
• Sugar-Cookie Crust: In a mixing bowl, stir together flour, cornmeal, salt, and baking powder. Set aside. In the bowl of a stand mixer, cream the butter and sugar on medium speed, 30 seconds. Turn off mixer, lift paddle, and scrape down the sides of the bowl. Increase speed to high and continue creaming the butter-sugar mixture until it's pale and fluffy, 2 more minutes. Turn mixer to low and slowly add dry ingredients, turning the mixer off to scrape the sides of the bowl halfway through. Crack the egg into a small bowl, to make sure no shell gets into the mixture; then add vanilla and egg to the mixer. Mix on medium speed until just combined. Chill 30 minutes. (Note: Crust can be made several days in advance, wrapped in plastic and chilled; bring to room temperature before using.)
• Preheat oven to 350 degrees F. Butter a baking dish. Spread strawberries in the dish in an even layer, then pour in syrup. Spread the crust over the strawberries in an even layer. Bake for 1 hour, or until crust is golden and fruit is bubbling. (Note: Depending on the size and shape of the baking dish, there might be leftover dough. For every 1½ inch of filling, there should be a ½-inch of topping. Use extra dough for a mini-cobbler or bake into sugar cookies.)
• Remove cobbler from oven. The crust will look like a cookie, with the filling bubbling up through the craggy cracks. Serve warm with a scoop of vanilla ice cream, if desired.

TENDER CRISP SUGAR COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
• Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

GINGERSNAP CRUST

Steps:

• Preheat oven to 350˚F.
• Pulse gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Add sugar and cinnamon and pulse a few times to combine. Pour melted butter over and pulse until mixture is well combined.
• Transfer crumb mixture to a 9-inch, deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto bottom and up the sides. Bake 5 minutes. Transfer to wire cooling rack to cool completely. Fill as desired.

COOKIE CRUST

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.
• Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.

SUGAR-CRUSTED CHOCOLATE COOKIES

Steps:

• In food proceessor, pulse flour, cocoa, and salt. Add all butter and process until sandy, about 3 minutes. Add all powdered sugar, milk, and vanilla, and process until a firm dough forms.
• Transfer dough to 2 sheets of plastic wrap and form into two 7" logs, about 1 1/2" thick. Wrap in plastic and refrigerate until very firm, at least 4 hours or overnight.
• Preheat oven to 350 degrees. Position racks in upper and lower thirds of oven.
• Line 2 large baking sheets with parchment paper.
• Beat egg white in a small bowl.
• Sprinkle granulated sugar in a 7" square on a sheet of wax paper.
• Brush the cookie logs with the egg white and roll them in the sugar, pressing to help sugar adhere. Cut logs into 1/4" slices and place on baking sheets about 1/2" apart. Bake cookies for about 20 minutes, until just firm to touch; shift the sheets from top to bottom and front to back of oven hafway through for eveb baking. Transfer baking sheets to racks to cool. Store cookies in airtight container for up to 2 weeks.

GINGER SUGAR COOKIES

Steps:

• Sift flour, baking soda, and salt into a medium bowl. Cream butter and sugars with a mixer until pale and fluffy. Beat in ginger, then yolk.
• Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic, and refrigerate for 1 hour (or up to 2 days).
• Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using a 1 3/4-inch heart-shaped cutter. Transfer to parchment-lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sanding sugar. Refrigerate for 15 minutes.
• Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks, and let cool. Cookies will keep, covered, for up to 3 days.