I organized a cookie exchange at work with Christmas music and everything! We all baked goodies and brought them to exchange. It was a lot of fun and we got to share where
the recipes came from. I thought it would be nice to share these tasty recipes with everyone. I tasted all of them and they were
delicious! I hope you have fun making these as I did eating them!
 |
Two Grandma’s Gingersnaps
From Helen
Grandma Grace’s Gingersnaps
Ingredients
1 cup white sugar + extra for
rolling the dough in
1 cup brown sugar
½ cup cold water
1 cup dark molasses
1 cup shortening or butter
3 tsp baking soda
2 tsp ginger
4 ½ cups flour
Directions
1. Preheat
oven to 350 degrees F.
2. Mix
all ingredients and roll into balls.
3. Roll
balls in sugar ad place on baking sheet.
4. Bake
for 12-15 minutes.
5. Cool
on racks.
Grandma Norma’s Gingersnaps
Make 3-4 dozen
Ingredients
¾ cup butter
1 cup white sugar
1 egg
4 Tablespoon molasses
2 teaspoon baking soda
2 cups flour
1 teaspoon each of ground ginger,
cinnamon, clove
½ teaspoon salt
Directions
1. Preheat
oven to 350 degrees F.
2. Cream
butter and sugar.
3. Beat
in egg, then molasses.
4. In
another bowl, mix together flour, spices, salt, and soda. Add to wet ingredients and mix.
5. Form
balls and roll in sugar.
6. Place
on an ungreased baking sheet and bake for 10-12 minutes.
7. Cool
on sheet for 5 minutes, then cool on rack.
“Mud & Snow” Whole Grain Shortbread
By Michael
Makes about 50 2-inch diameter
cookies
Ingredients
4 cups whole grain flour
2 cups unbleached all-purpose
flour
1 ½ cups sugar, or to taste
¾ teaspoon salt, or to taste
3 cups unsalted butter, softened
6 teaspoon vanilla extract, or to
taste
¼ cup dark chocolate shredded, or
to taste
Directions
1. Mix dry ingredients (except for chocolate &
icing sugar) together in a large bowl.
2. Add wet ingredients to the bowl.
3. Gently and gradually incorporate all the
ingredients with your hands until mixture can be shaped into a large smooth
ball. If mixture is too crumbly, add a bit more softened butter. If mixture is
too wet, ad a bit more flour.
4. Preheat oven to 325 degrees Fahrenheit.
5. Roll out ball over a large flat smooth surface
to just under ¼ inch thickness.
6. Use a cookie shape to make the cookies.
7. Sprinkle chocolate over the top of the cookies.
8. Place on baking sheet & bake for approx. 30
minutes, checking underside & turning every 10 minutes.
9. Take cookies out of the oven & let cool on a
tray.
10.When cookies are cooled down, dust icing sugar
over their tops.
Lavender
Shortbread Cookies
By Lindsay Zibrik
Yields: 2 dozen.
Ingredients
1 ½ cups butter,
softened
2/3 cups granulated
sugar
¼ cup confectioners
sugar, sifted
2 Tbsp. fresh
or dried lavender, finely chopped
1 Tbsp. fresh
mint leaves, chopped (optional)
1 tsp. - 1
Tbsp. lemon zest, grated and chopped (adjust to taste)
2 ½ cup all-purpose
flour
½ cup cornstarch
1/4 tsp. salt
Directions
1. Cream butter and sugars. Mix in lavender, mint and
lemon zest.
2. Combine flour, cornstarch and salt. Mix dry ingredients
into butter mixture until well blended.
3. Divide dough into 2 balls, wrap in saran wrap and
flatten to 1" thick. Refrigerate until firm (approx. 1 hour).
4. Preheat oven to 325°F. Roll out dough on a lightly
floured surface to 1/4" thickness. Cut cookies and place on cookie sheets
(or use a cookie press, if desired).
5. Bake 18-20 minutes until cookies are just starting to
brown - do not over bake!
Stay tuned for Part 2!
No comments:
Post a Comment