First, grind almonds and rolled oats into fine meal. I
ined baking sheets.
Bake cookies for 8-10 minutes for
inch thick. Cut out gingerbread men shapes using floured cutters
Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
Heat oil and water in small saucepan on low heat until oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended and refrigerate.
o make desired shapes. Transfer cookies to a parchment lined baking
Heat the oil in a pan and saute the onion until translucent, stirring occasionally. Add the cinnamon sticks and red cabbage, saute briefly then pour in the red wine and vegetable stock. Bring to a boil. Season to taste then add the red currant jelly. Cover and simmer for about 30 mins. Add the crushed gingerbread cookies along with the apple and simmer for another 10 mins.
nto 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to
I had two excellent reasons to begin
making gingerbread cookies, my children, Jamie and Jessica.
They are now 22 and 17 years old, but they still want gingerbread cookies at Christmastime!
cookie cutter. Place the cookies onto the prepared baking sheets
preheat oven to 360\u00b0F.
In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
Add to dry ingredients just until blended.
Shape into 5cm (2\") balls.
Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
Bake for 10-12 minutes or until golden brown.
ogether okara, whole wheat flour, rolled oats, and baking soda in
br>Bake about 8 minutes. Cookies should be just slightly browned
ou cannot find the waffle cookies already pre-dipped in chocolate
o 350\u00b0. Make the gingerbread cookie dough according to the
Add espresso to cup.
Stir syrups.
Fill with steamed milk.
Top with whipped cream and garnish with crumbled graham crackers or gingerbread cookies.
Heat oven to 375\u00b0.
Mix the gingerbread mix with the flour, margarine and hot water in a large bowl.
Stir with a spoon until dough is formed.
Divide dough in half.
Place one half on floured cloth-covered surface.
Roll dough 1/8 inch thick; cut with floured cookie cutter.
Place on ungreased cookie sheet.
Bake 6 to 9 minutes or until edges are firm (do not overbake).
Cool 1 minute before removing from cookie sheet.
Cool completely before frosting or decorating.
Store in airtight container.
For the cookies: In a large bowl, combine
Sift together flour, sugar, soda, salt, nutmeg and cinnamon into mixing bowl.
Cut in butter.
Add egg, bananas, rolled oats and nutmeats and beat until thoroughly blended.
Drop by teaspoonfuls, about 1 1/2-inches apart, onto lightly greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Remove from pan immediately.
Makes about 3 1/2 dozen cookies.
nch apart. Very slightly flatten cookies with your palm.
Bake
ith food coloring.
decorate cookies with frosting.