How To make 1993 1st Place: Ginger Cookies
1 c Granulated sugar
1/2 c Dark corn syrup
1/2 c Water
1 tb Ground ginger
2 ts Cinnamon
2 ts Ground cloves
1 c Unsalted butter or margarine
4 c All-purpose flour
1 1/2 ts Baking soda
Liquid food coloring, If desired
time: 7 minutes 1. Put sugar, syrup, water, ginger, cinnamon and cloves into a large
saucepan. Cook and stir over medium heat until mixture boils and sugar dissolves. Remove from heat. Add butter. Stir until butter is melted and mixture is no longer very hot. 2. Mix flour and baking soda. Gradually add flour mixture to butter
mixture and stir to blend thoroughly. Dough will have a soft texture. Place dough in an airtight container and refrigerate overnight or at least 12 hours or as long as 1 week. 3. Heat oven to 375 degrees. Remove about one-sixth of the dough and
knead it until it is slightly softened. Roll dough directly onto ungreased cookie sheets until it is about 1/4-inch thick. Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie. Remove excess dough by lifting it and peeling it away. Scraps of dough can be kneaded together and re-rolled. 4. Bake until golden brown, about 7 minutes. Allow cookies to cool
slightly and become crisp before removing them from the cookie sheet. Cool thoroughly on wire racks. If desired, you may "paint" the cooled cookies using a clean, small paintbrush and food coloring that has been watered down slightly. Store cookies in airtight containers. Note: After the 12-hour resting period, this cookie dough can be hand-molded like clay
rolled, pinched, poked and pressed:
and it will keep its shape, expanding slightly while baking. Thin cookies will become brown and bake quickly, large and thick shapes will require longer baking. Can be cut into any shape desired but make the cookies uniformly thick. The microwave oven can be used to cook the sugar mixture in step 1. Judith Taylor, Highland Park from the Chicago Tribune sixth annual Food Guide Holiday Cookie Contest December 2, 1993 -----
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How to make the perfect scone with 92-year-old Muriel | Cooking | ABC Australia
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Join 92-year-old CWA member Muriel Halsted through a short but sweet tour of her classic scone recipe. The CWA decided to bring their scones into the virtual world after the cancellation of the Sydney Royal Easter Show last month.
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Star Wars Cookies: C-3PO Lemon Ginger Cookies
My holiday tradition of making Star Wars cookies gets more delicious every year. My C-3PO Lemon Ginger Cookies are out of this world - and as always, they're vegan.
Here's what you need to make the cookies:
1 cup all purpose flour
1/2 cup vegan butter (I use Earth Balance Buttery Sticks)
1/4 cup powdered sugar
1 tsp lemon extract
Zest of a small lemon
Yellow Natural Food coloring (Watkins brand from Target)
Here's now you make the cookies:
Cream butter and sugar.
Add food coloring (3-5 drops), extract and zest and mix (with hand mixer) for 20-30 seconds.
Add 1/3 of the flour, mix. Then repeat until done adding flour.
Push the dough together with your hands and pop into the fridge to chill for 10-15 minutes.
After your dough has chilled, place it between two pieces of wax paper and roll out to be about a 1/4 inch thick.
Dust your rolled dough with a little more powdered sugar to keep it from sticking to your cookie cutter. Use whatever design you want. If ya watched the vid, you'll see I used an awesome C-3PO cookie cutter, but you can use anything you wish!
Place on a cookie sheet and if your stamped cookie cutter design is detailed like mine, pop 'em back in the freezer to chill for 10-15 minutes. They'll hold their shape better during baking if you do this.
Bake in a 325 degree oven for 15-18 minutes. The bottoms and edges should develop a light tan color, but they shouldn't get browned.
I'm in love with my new Target find. It's Watkins Food Coloring made with veggie juices and spices. They're much cheaper than the other all-natural stuff we vegans have been buying - and there easily accessible at Target and Amazon. Here's my Watkins Food Coloring Review:
And here's a link to them on Target:
Here's what you need to make the lemon-ginger icing:
1/2 cup powdered sugar
1 tsp corn syrup
1/2 tsp ginger juice (from 2 or three inches of fresh ginger)
1/2 tsp lemon juice (from 1 lemon. Just use the one you zested for the cookies.)
More Yellow Natural Food coloring (Watkins brand from Target)
Yellow Decorating Sugar (Optional) - Naturally Dyed - I used Whole Foods 365 brand
First, grate a couple inches of fresh ginger until you get about 1/2 cups of grated ginger. Squeeze out all the juice into a bowl. You can also put it into a cheese cloth if you want to make sure no ginger bits get into your liquid.
Squeeze you lemon.
Add your sugar, corn syrup, ginger juice and lemon juice to a bowl and mix until smooth. Add food coloring. You may need to add a little extra powdered sugar so you get a thick consistency. Ya kinda need it to be like the white school glue! Place your icing in a plastic baggie and snip off a tiny portion of one corner to act ask your piping bag. Or, ya could use a piping bag.
For my C-3PO cookies, I just piped on a few of the facial details. If you're making simple -shaped cookies, like rounds or flowers, I'd just pipe icing onto the entire cookie. That way, you get a nice punch of that lemon ginger flavor.
Pour the decorating sugar on top of your wet icing. You could also pour the decorating sugar onto a plate and press your cookies into that. Let the icing dry for an hour or two before eating or putting into an air tight container.
If you love Star Wars as much as I do, check out my other cookie recipes:
Yoda Macha Green Tea Cookies:
Darth Chocolate Cookies:
Wookiee Cookies:
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