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 -----
How To make Beth's Gingersnaps's Videos
Beth's Soft and Chewy Gingersnaps | ENTERTAINING WITH BETH
Learn how to make my soft and chewy gingersnap cookies a great Edible Gift Idea!
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BETH'S SOFT AND CHEWY GINGERSNAP COOKIE RECIPE
Makes 1 1/2 dozen cookies
INGREDIENTS:
1 cup (240 g) unsalted butter
¾ cups (150 g) sugar
1/3 cup (80 ml) molasses
2 eggs
1 tsp (5 ml) vanilla
2 1/4 cups (270 g) flour
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) salt
3 tbsp (45 ml) ground ginger
1 tsp (5 ml) cinnamon
½ tsp (2.5 ml) allspice
¼ tsp (1.25 ml) cloves
METHOD:
Preheat oven to 350F/(176 C) degrees.
Cream together the butter and sugar with an electric mixer until light and fluffy. Add molasses. Then add eggs, one at a time, until well incorporated. Then add vanilla, until combined.
In a separate bowl whisk together the flour, baking soda, salt and spices. Then add the dry mixture to your butter mixture in thirds until well combined.
Portion out the dough with a 2” ice cream scooper. Roll in the sugar. And place on a parchment lined cookie sheet.
Bake for 11-13 mins. Until tops are cracked and cookies are golden brown around the sides.
Place on a cooling rack until cooled. And enjoy!
**PLEASE NOTE: This video has been sponsored by Twinings USA. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
Recreating Oma's gingersnap cookies
Journal reporter Karen Kleiss hunts down her grandmother's lost cookie recipe. (Video by Larry Wong/Edmonton Journal)
The Best Chewy Gingersnaps Cookies Recipe - An Easy Cookie recipe by Pip and Ebby
Learn how to make easy chewy gingersnaps cookies!
FULL RECIPE:
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Ginger Snaps!
We know you'll love our new Gingerbread Soft Bake on its own, but for an extra delicious twist, try making them into Ginger Snaps!
Beth's Chocolate Hazelnut Linzer Cookies (KIN COOKIE COLLAB!)
Learn how to make my chocolate hazelnut linzer cookies! A wonderful Christmas Cookie Idea for holiday entertaining. This video is part of a Kin Community's 3rd Annual Cookie Collab, where every day a different YT Creator will post their favorite Christmas Cookie recipes. This one is mine! Hope you enjoy! xx
#ChristmasRecipes #ChristmasCookies #EntertainingwithBeth
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VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
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THE HAZELNUT FLOUR AND LINZER COOKIE CUTTER SET CAN BE FOUND IN MY AMAZON SHOP! (These links go to amazon where I am an affiliate partner)
WATCH THE REST OF THE VIDEOS IN THE KIN COMMUNITY COOKIE COLLAB!
WATCH MORE OF MY FAVORITE HOLIDAY RECIPES!
3 Puff Pastry Appetizer Ideas!
Buche de Noel (Yule Log Cake)
Overnight Cinnamon Buns
How To Make Dad's Homemade Eggnog
Panettone Bread Pudding
BETH'S CHOCOLATE HAZELNUT LINZER COOKIES RECIPE
Makes (24) Sandwiched Cookies
INGREDIENTS:
1 cup (240 g) butter
1 ¼ cups (125 g) powdered sugar
1 egg
1 egg yolk
2 tsp (10 ml) vanilla extract
1 ½ cups (180g) all-purpose flour
2 cups (240g) of Hazelnut Flour or Hazelnut meal (same thing)
½ tsp salt (2.5 ml)
¼ tsp (1.25 ml) baking powder
1/3 cup (80 ml) chocolate hazelnut spread (Nutella or other brand)
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 yolk one at a time until well combined.
Then add vanilla extract.
In a smaller bowl combine all-purpose flour, hazelnut 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 very sticky. Remove the dough and form into 2 equal-sized mounds, place on parchment paper or wax paper. Flatten into disks (by folding the paper over it. It will be easier this way than handling it since it is so sticky!) and wrap in paper well. Refrigerate at least 4 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 sitting on the hot tray and firm up.
Then add the star attachment to the Linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.
Once the cookies are cooled, dust the tops with powdered sugar.
Then dollop a small amount (about the size of a marble) of Nutella on the bottom cookie, in the center. Top with star tops.
NOTE: Cookies could be baked the day before and assembled the day of.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE 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.
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
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How To Grow Lemons
Winter Garden Tour
Lemon Pound Cake Recipe
Garden Vlog: Apricot Blossoms!
CLICK HERE FOR LINZER COOKIE CUTTERS:
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!
MORE GREAT DESSERT RECIPES FOR VALENTINES DAY!
Chocolate Lava Cake
Foolproof French Macarons
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
S'More Pie
Creme Brulee
Tiramisu
Profiteroles
Chocolate Raspberry Pavlova
S'More Pie
Caramel Apple Ice Cream Cups
Pumpkin Bread
French Apple Tart
Apple Turnovers
Elegant French Toast
Profiteroles
Coffee Cake
Banana's Foster
Foolproof Brownies
Foolproof Crepes
Foolproof Tiramisu
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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!