1 c sugar
1 egg
3/4 c solid Crisco
1/4 c molasses
2 c flour
2-3 tsp ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
Mix and chill. Roll into walnut size balls and roll balls in sugar. Bake on ungreased cookie sheet at 350 for 9 minutes.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Monday, December 7, 2009
Martha Stewart's Molasses Ginger Crisps
2 c + 2 T all purpose flour
1.5 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
1 c (2 sticks) butter, room temp
1.5 c white sugar
1 egg + 1 egg yolk
1 tsp grated fresh ginger
2 T finely chopped crystallized ginger
1/3 c unsulfured molasses
Sugar for sanding
1. Preheat oven to 350. Line baking sheets with parchment or nonstick spray. Whisk together flour, ground ginger, baking soda, salt.
2. Beat together butter and sugar til fluffy, about 2 min. Add egg and yolk. Add grated and crystallized ginger and continue beating. Add flour mixture, alternating with molasses, ending with flour mixture. Continue beating.
3. Roll dough into 1 inch balls. Coat each ball in sugar. Bake about 12 minutes, rotating pans once, until flattened and dark brown around edges. Cool 5 minutes on pans before transferring to wire racks to cool completely.
1.5 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
1 c (2 sticks) butter, room temp
1.5 c white sugar
1 egg + 1 egg yolk
1 tsp grated fresh ginger
2 T finely chopped crystallized ginger
1/3 c unsulfured molasses
Sugar for sanding
1. Preheat oven to 350. Line baking sheets with parchment or nonstick spray. Whisk together flour, ground ginger, baking soda, salt.
2. Beat together butter and sugar til fluffy, about 2 min. Add egg and yolk. Add grated and crystallized ginger and continue beating. Add flour mixture, alternating with molasses, ending with flour mixture. Continue beating.
3. Roll dough into 1 inch balls. Coat each ball in sugar. Bake about 12 minutes, rotating pans once, until flattened and dark brown around edges. Cool 5 minutes on pans before transferring to wire racks to cool completely.
Sunday, December 6, 2009
Candy Cane Biscotti
1 c sugar
1/2 c butter, softened
2 T water
1 tsp peppermint extract
2 eggs
3.5 c all purpose flour
1 c finely crushed peppermint candy canes
1/2 c slivered almonds, toasted
1 tsp baking powder
1/2 tsp salt
4 oz white chocolate, melted
Preheat oven to 350, Line 2 cookie sheets with parchment paper.
1. Beat sugar, butter, water, peppermint extract, and eggs in large bowl. Add flour, 1/2 c crushed candy, almonds, baking powder, and salt. Mix on low until just combined.
2. Divide dough in half. Shape each half into 10x3 log. Place each log on a cookie sheet. Bake 30 min. Let cool 15-20 min.
3. Use serrated knife to cut logs diagonally into 1/2 inch slices and place on cookie sheets. Bake 15 minutes, turn, Bake 15 more minutes or until edges are browned. Cool Completely.
4. Dip each cookie halfway in melted white chocolate. Sprinkle with remaining candy cane bits.
1/2 c butter, softened
2 T water
1 tsp peppermint extract
2 eggs
3.5 c all purpose flour
1 c finely crushed peppermint candy canes
1/2 c slivered almonds, toasted
1 tsp baking powder
1/2 tsp salt
4 oz white chocolate, melted
Preheat oven to 350, Line 2 cookie sheets with parchment paper.
1. Beat sugar, butter, water, peppermint extract, and eggs in large bowl. Add flour, 1/2 c crushed candy, almonds, baking powder, and salt. Mix on low until just combined.
2. Divide dough in half. Shape each half into 10x3 log. Place each log on a cookie sheet. Bake 30 min. Let cool 15-20 min.
3. Use serrated knife to cut logs diagonally into 1/2 inch slices and place on cookie sheets. Bake 15 minutes, turn, Bake 15 more minutes or until edges are browned. Cool Completely.
4. Dip each cookie halfway in melted white chocolate. Sprinkle with remaining candy cane bits.
Chocolate Chip Meringue Cookies
3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1 c. sugar
3 T unsweetened cocoa
3 T mini chocolate chips
Preheat oven to 300 degrees.
Beat egg whites, cream of tartar, and salt on high speed until soft peaks form. this is best done in a clean, chilled, glass bowl. Add sugar, 1 T at a time, beating until stiff peaks form. Sift cocoa over egg white mixture, fold in. Fold in mini chips.
On parchment paper- lined baking sheets, drop batter by tablespoonfuls. Bake 40 min or until crisp.
1/4 tsp cream of tartar
1/4 tsp salt
1 c. sugar
3 T unsweetened cocoa
3 T mini chocolate chips
Preheat oven to 300 degrees.
Beat egg whites, cream of tartar, and salt on high speed until soft peaks form. this is best done in a clean, chilled, glass bowl. Add sugar, 1 T at a time, beating until stiff peaks form. Sift cocoa over egg white mixture, fold in. Fold in mini chips.
On parchment paper- lined baking sheets, drop batter by tablespoonfuls. Bake 40 min or until crisp.
Thin, Crispy Chocolate Chip Cookies
1 c. all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 c melted butter
1/2 c packed brown sugar
1/3 c granulated white sugar
1/2 tsp vanilla
1 c semisweet chocolate chips
1. Mix flour, baking soda, salt with whisk.
2. Beat butter, brown sugar, white sugar, 3 T. water, vanilla until blended.
3. Stir flour mixture into butter mixture.
4. Place 1 T. portions of dough, 2 inches apart on cookie sheets
5. Bake 18-20 min. at 300. Cool on pan 3 min. before removing.
3/4 tsp baking soda
1/4 tsp salt
1/2 c melted butter
1/2 c packed brown sugar
1/3 c granulated white sugar
1/2 tsp vanilla
1 c semisweet chocolate chips
1. Mix flour, baking soda, salt with whisk.
2. Beat butter, brown sugar, white sugar, 3 T. water, vanilla until blended.
3. Stir flour mixture into butter mixture.
4. Place 1 T. portions of dough, 2 inches apart on cookie sheets
5. Bake 18-20 min. at 300. Cool on pan 3 min. before removing.
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