February 1st, 2006 by alice
Tags: Cookies, Gingerbread, Most, The, Wonderful
INGREDIENTS
- 3cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 3/4teaspoonbaking soda
- 1/4teaspoonsalt
- 1tablespoonground ginger
- 1 3/4teaspoonsground cinnamon
- 1/4teaspoonground cloves
- 6tablespoonsunsalted butter
- 3/4cupdark brown sugar
- 1largeegg
- 1/2cupmolasses
- 2teaspoonsvanilla
- 1teaspoon finely gratedlemons, zest of
DIRECTIONS
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter– the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
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February 1st, 2006 by alice
Tags: Cream, Whipped
INGREDIENTS
- 1cupheavy whipping cream
- 2-4tablespoonssugar
- 1/2teaspoonvanilla
DIRECTIONS
- In a small bowl, beat the cream until it is slightly thickened.
- Blend in sugar and vanilla.
- Beat until thickened.
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February 1st, 2006 by alice
Tags: Drops, Honey, Walnut
INGREDIENTS
- 1cupsugar
- 1cuphoney
- 2/3cupshortening
- 3eggs
- 3 3/4cupsflour
- 1teaspoonbaking soda
- 1teaspoonsalt
- 1cupsour cream
- 1cupwalnuts, chopped
- 3/4cupflaked coconut
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 375 degrees F.
- Cream sugar, honey, shortening and eggs.
- In a separate bowl, combine flour, baking soda and salt.
- Add flour mixture to sugar mizture, alternating with sour cream.
- Stir in walnuts, coconuts and vanilla.
- Drop by spoonfuls onto a greased baking sheet.
- Top each with a walnut half.
- Bake for 10 to 12 minutes.
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February 1st, 2006 by alice
Tags: Cookies, Giant, Sugar
INGREDIENTS
- 1cupshortening
- 1/2cupsugar
- 1/2cupbrown sugar
- 2egg yolks(or 1 whole egg)
- 3tablespoonsmilk
- 2teaspoonsvanilla
- 2 2/3cups siftedflour
- 2teaspoonscream of tartar
- 1teaspoonbaking soda
- 1/2teaspoonsalt
DIRECTIONS
- Prehat oven to 350 degrees.
- Cream shortening and sugars.
- Add egg yolks, milk and vanilla.
- Beat well.
- Sift dry ingredients together and add to sugar mixture.
- Chill dough at least 1 hour.
- On a well floured board, roll dough to 1/8 inch thickness and cut with cookie cutters.
- Sprinkle with sugar and bake for 6-8 minutes on a ungreased cookie sheet.
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February 1st, 2006 by alice
Tags: Chip, Chocolate, Cookies, Fields, Mrs, Raisin
INGREDIENTS
- 2cupsflour
- 1/2teaspoonbaking powder
- 1/3cuplight brown sugar, packed
- 1cupsugar
- 1cupbutter, room temperature
- 2eggs, large
- 2teaspoonsvanilla
- 2cupsraisins
- 2cupschocolate chips
DIRECTIONS
- Preheat oven to 300 degrees F.
- Cream sugars and butter in a large bowl.
- Add eggs and vanilla, mixing at medium speed until smooth.
- In a separate bowl, combine flour and baking powder.
- Add flour mixture to sugar mixture.
- Fold in raisins and chocolate chips.
- Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake 22- 24 minutes.
- Transfer immediately to cool, flat surface.
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