aking process, combine the ginger snaps cookie crumbs and melted butter. Pull
an use the exact same recipe for the crust, but you
ven to 350 and line cookie sheet with parchment or a
Beat all ingredients until smooth.
Store in refrigerator and serve with Ginger Snap Cookies (recipe found in cookie section of this book).
he pie crust, crush the ginger snap cookies and the walnuts together
add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.
Heat molasses to boiling. Add sugar, shortening, and milk. Mix well. Remove from stove. In a bowl sift together flour, cloves, baking soda, cinnamon, salt and ginger. Mix well. Add to molasses mixture and shape into a mound. Wrap in waxed paper, Chill. Roll on board lightly floured with powdered sugar until dough is almost 1/4 inch thick. Dip cookie cutter in powdered sugar each time you cut a cookie. Place on lightly greased cookie sheet
Bake in 375\u00b0 oven for about 8 minutes or until delicately browned.
Mix in order given.
Chill until dough can be handled.
Make into rolls about 1 1/2-inch diameter.
Cover with wax paper and put into refrigerator overnight.
Slice thin and bake on ungreased cookie sheet in 350\u00b0 oven until brown, about 15 minutes.
Makes a big batch.
Recipe can be halved.
All of these ingredients can be put in a mixer bowl and mixed together well.
Make balls of dough the size of small walnuts; roll in white sugar.
Put on cookie sheet.
Space balls evenly apart; do not press down.
Bake at 350\u00b0 approximately 13 minutes.
When done, they will have a crinkly top and are firm to touch.
Makes about thirty cookies (best to double the recipe).
Cream shortening and sugar together.
Add hot coffee to molasses.
Add to creamed mixture.
sift dry ingredients together.
Add gradually to liquid mixture.
Chill dough throughly.
roll out on a pastry cloth or wax paper.
1/8 inch thick and cut out with cookie cutters.
Bake 350 degrees for 15 to 17 minutes on a cookie sheet pan depending on how big cookies are. Less time for smaller cookies.
Enjoy! good with a glass of milk or coffee and hot tea.
Preheat oven to 350\u00b0 F (180\u00b0C).
Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
Press into pie or tart tin.
Bake for 10-15 minutes, just until brown.
Allow to cool completely before filling. The crust will get crispier and crispier as it cools.
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
br>Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking
Combine ice cream and ginger snaps in a large bowl until well blended. Return to ice cream container. Freeze for 3 hours or overnight until firm.
Place rhubarb, apple juice and sugar in a medium saucepan in high heat. Bring to a boil. Reduce heat to low and simmer for 4-5 mins until rhubarb is tender. Cool slightly.
Serve ice cream topped with rhubarb sauce.
he prepared pan.
Heat cookie spread in the microwave until
ags and discard. Add the Ginger Simple Syrup, lemon juice, and
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions& salt and place in
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.