n use the exact same recipe for the crust, but you only
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.
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.
br>Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in
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.
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.
Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.
Cream shortening and sugar; add other ingredients in order given.
Work to soften dough.
Put in refrigerator overnight. Roll to about 1/8-inch thickness.
Cut into desired shapes and bake in moderate oven, 400\u00b0 for about 10 minutes.
Great recipe for cut out cookies.
and 2 teaspoons of ground ginger. Stir in the cold water
br>Stir in oats and ginger (optional).
Drop by heaping
combine the chicken wings, scallions, ginger, sesame oil and salt. Toss
ea, spices and ginger until combined. Let stand for 15 mins. Pour
ut clean (30-35 minutes for baking dish, 20-25 minutes
br>Sift the flour and ginger into a bowl. Stir in
Reduce heat and simmer, covered, for 4-5 mins until just
bove long sides for handles.
Blend or process cookies until fine
ccording to directions, and refrigerate for at least 4 hours.
ntil incorporated. Add the ginger powder, baking powder and
For the cookie base, lightly oil
50\u00b0F.
For the pie crust, crush the ginger snap cookies and the
Blend cookies, butter and sugar.
Press into 9-inch pie pan. Refrigerate for 10 to 15 minutes.
In large bowl, combine ice cream and cinnamon.
Spoon into chilled crust and freeze.
Combine brown sugar, ginger, cloves and pumpkin.
Blend well.
Fold in whipped topping.
Spoon over ice cream in crust.
Freeze 3 hours or until firm.
Let stand at room temperature for 15 to 20 minutes before serving.
Top with sauce.
(Cook caramel topping and pecans over medium heat, stir constantly.)