How To make Beth's Gingersnaps
2 1/4 c Flour
1 c Brown sugar; packed
3/4 c Shortening
1/4 c Molasses
1 Egg
1/2 ts Salt
1 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
Sugar In a mixing bowl combine about 1/2 of the flour and the rest of the ingredients (except for the plain sugar). Beat with an electric mixer on medium to high speed until thoroughly blended. Beat in remaining flour. Shape dough into 1" balls. Roll in the white sugar. Place 2" apart on a ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until set and tops are cracked. Cool cookies on a wire rack. Makes about 48 cookies. This even works if you drop your molasses bottle on the flour, and you can't get more molasses so you mix a scant 1/4 cup of extra brown sugar and a little oil. We then added some extra spices. When you are desparate enough, you try anything. Jo Ferry -----
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How to Make Gingersnap Cookies | Cookie Recipes | Allrecipes.com
Get the recipe for Gingersnap Cookies at
Watch how to make gingersnap cookies that come out just like Grandma's, perfectly crisp on the outside and chewy on the inside. Dark molasses, cinnamon-sugar, and ginger make these classic cookies so delicious you'll be making them every fall season.
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How to Make Soft Baked Gingersnap Cookies
Make soft baked gingersnap cookies at home. It's easy with this freezer friendly recipe.
This recipe makes 72 cookies, enough to bake half and batch and freeze the rest for later. These cookies would make a great gift too.
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EASY Gingersnaps Recipe | Amelia Does Dinner
Gingersnaps are one of those treats that reminds me of Fall and Winter but, something so good can be eaten pretty much all year round.
I used fresh ginger for my easy gingersnaps recipe and that really added such an amazing dimension to the flavour profile. I usually have these with a cup of black coffee or tea.
Here's my step by step recipe so you can learn how to make gingersnaps.
You will need:
3/4 cup Butter
1/2 Granulated White Sugar
1/2 Brown Sugar
1 Egg
1/4 cup Unsulphured Molasses
3 Tbsp. Freshly Grated Ginger
2 cups Flour (all purpose)
2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
Coating:
1/2 cup Granulated White Sugar
Method:
1. Prepare your dry ingredients: Add the cinnamon, nutmeg, salt and baking soda to the flour then whisk to combine.
2. Cream the butter, 1/2 cup granulated white and brown sugar till creamy and fluffly (about 3 mins.)
3. Add the wet ingredients: molasses, ginger and egg. Combine well untill the batter is firm and not runny.
5. Add the flour in 2 batches. Be sure to scrape down the sides of the bowl with a spatula during additions.
6. When all the flour is incorporated and the dough is thick, cover the bowl with some cling film and refrigerate for 1 hour.
7. Preheat the oven to 350°F and remove the chilled cookie dough from the fridge.
8. Using a spoon (mine was the measurement of a very full tsp.) scoop out your dough portions and roll them into balls.
9. Toss the balls in the granulated white sugar.
10. Place on a parchment lined baking tray and adequately space the balls.
11. Bake for approx. 12-15 mins or until the cookies are brown.
12. Enjoy.
Notes:
*Ensure the butter is at room temperature.
*At 12 mins.my cookies were crisp around the edges but softer in the middle. They crisped up a bit more when cooled. The longer you bake your cookies, the crispier they'll be.
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Recreating Oma's gingersnap cookies
Journal reporter Karen Kleiss hunts down her grandmother's lost cookie recipe. (Video by Larry Wong/Edmonton Journal)
How to Make an Easy Gingersnap Crust!
This easy gingersnap and walnut crumb crust will elevate all your pies to a whole new level!
Find the recipe here:
Beth's Linzer Cookie Recipe for Valentine's Day | ENTERTAINING WITH BETH
Learn how to make my Linzer Cookie Recipe. This is an easy recipe for Valentines Day! Delicious and perfect for a DIY Food Gift.
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NOTE: If you cannot find almond flour where you live, check out this great video from my new friend Dzung at Honeysuckle Catering and she'll show you a great easy way to make it yourself!
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BETH'S LINZER COOKIE RECIPE
Makes 24 2 sandwiched cookies
INGREDIENTS:
1 cup (240 g) butter
1 ¼ cups (125 g) powdered sugar
1 egg
1 egg yolk
2 tsp (10 ml) almond extract
2 cups (240g) all purpose flour
1 ½ cups (180g) of Almond Flour or Almond meal
½ tsp salt (2.5 ml)
¼ tsp (1.25 ml) baking powder
1/3 cup (80 ml) raspberry jam
2-3 tbsp (26-39g) powdered sugar for dusting
METHOD:
Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolks one at a time until well combined.
Then add almond extract.
In a smaller bowl combine all purpose flour, almond flour, salt, baking powder. Whisk together until combined. Add to the flour mixture to the butter mixture in thirds, until combined.
The dough will be sticky. With floured hands remove the dough and form into 2 equal-sized balls, place on wax paper. Flatten into disks and wrap in paper well. Refrigerate at least 2 hours or over night.
Then roll out one disk on a floured surface to 1/8 thick. Using the bottom half of the Linzer cookie cutter, cut out the bottoms and place on a parchment lined cookie sheet.
Bake bottoms at 350F (176C) for 10 mins. Remove and allow to cool on baking tray. They will continue to bake this way and firm up.
Then add the heart attachment to the linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.
Then dust both the tops and the bottoms with powdered sugar right on the tray.
Then transfer the raspberry jam to a pastry bag fitted with a small rounded tip. Pipe about ½ tsp (2.5 ml) of raspberry jam to the bottom centers. Spread lightly with a spoon. Top with heart tops.
NOTE: Cookies could be baked the day before and assembled the day of.
HAPPY VALENTINES DAY!