n the butter, molasses and ginger.
Pour in the coffee
nd are set.
Allow cookies to cool on baking sheet
and, until incorporated. Add the ginger powder, baking powder and sea
Cream pudding and pie filling mix with butter and sugar; add egg, and blend well.
Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
Chill dough for 1 hour or until firm.
Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired.
Bake at 350F for 10 to 12 minutes.
Remove from oven and cool on wire rack.
Decorate if desired.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking
lour, baking soda, salt, cinnamon, ginger and cloves into a medium
lour, soda, star anise, ground ginger and salt.
Melt butter
Space oven racks evenly; preheat oven to 350 degrees.
Cream butter and sugars together until fluffy.
Beat in eggs and molasses.
Mix flour, baking soda, spices and salt; add to above, just until blended.
Using a small ice cream scoop, form walnut sized dough and dip into raw sugar; place on ungreased cookie sheet with sugar side up.
Bake 10-12 minutes for softer cookies, longer for crispier cookies; cookies will crack on top.
Excellent served warm!
br>Add the flour, crystallised ginger and half of the cornflakes
ixture. Finally, stir in the ginger. Cover the dough, and refrigerate
Cream sugar and shortening.
Add molasses and buttermilk.
Mix flour, soda and ginger.
Add to creamed mixture.
Roll and cut as desired.
This makes a large amount of cookies.
Bake at 350\u00b0 for 12 to 15 minutes.
egrees C).
Whisk flour, ginger, baking powder, cinnamon, and salt
anilla. Fold in flour and ginger.
Roll level tablespoonfuls of
tir in the crystallized ginger.
Break the cookies into a bowl
archment paper.
Bake the cookies until puffed and cracked on
Measure flour, sugar, salt and ginger into a large mixing bowl.
Add Crisco and molasses.
Mix together 1 minute.
Stir soda into sour milk; mix thoroughly.
Add to rest of ingredients.
Add eggs.
Beat 3 to 4 minutes on medium speed of electric mixer. Drop by large teaspoonfuls on a greased cookie sheet.
Bake at 325\u00b0 to 350\u00b0 (depends on oven).
Yields 6 dozen medium cookies.
Cream eggs, sugar, lard and buttermilk.
Add the spices and then the molasses.
Rinse the molasses bottle with 3/4 full of warm water and add to mixture.
Add the flour until it's at a consistency that can be rolled out on the table.
Cut into large circles or gingerbread man shapes.
Bake at 375\u00b0 for 6 to 7 minutes.
Once cool, ice with powdered sugar icing.
Yields approximately 12 dozen cookies.
Recipe can be cut in half.
ombine flour, baking soda, salt, ginger, cinnamon and cloves in a
br>Combine flour, baking soda, ginger, and cinnamon; blend into pudding
int with food coloring. Decorate cookies by spreading or piping icing