How To make Slice Of Spice Cookies
1/2 c Butter or margarine;
-softened 1 c Brown sugar; firmly packed
1 Egg
2 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Pecans; chopped
1/4 c Sugar
2 ts Ground cinnamon
Recipe by: Southern Living
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour, soda, and salt; add to creamed mixture, beating well. Stir in pecans. Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 2 hours. Combine 1/4 cup sugar and cinnamon. Unwrap rolls, and cut into 1/4-inch slices. Dip each cookie into sugar-cinnamon mixture and place on ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool slightly on cookie sheets; remove to wire racks to cool NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed. -----
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Ginger Spice Cookies - Marcel Cocit - Love At First Bite Episode 31
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Holiday Ginger Spice Cookies
Makes : 2 dozen cookies
Ingredients
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp salt
1 egg
3/4-cup vegetable oil or canola oil
1/4-cup molasses
1 cup packed brown sugar
1-cup sugar (for coating)
Directions
1.Preheat oven to 350 degrees.
2.In a medium bowl, stir flour with baking soda, cinnamon, ginger, nutmeg, all spice and salt.
3. In a large bowl, beat egg with a whisk. Then beat in oil and molasses. Beat in brown sugar until mixed well. Gradually stir in flour mixture until well mixed.
4. Place sugar in a small bowl. Pinch off about 1 tbsp dough and roll into a ball. Roll ball in sugar until evenly coated. Place on a baking sheet lined with parchment paper 2 inches apart.
5. Bake until cookies begin to crack and set around edges, 8 to 10 minutes. Remove baking sheets to a rack and let them cool on sheets.
America's Test Kitchen Soft and Chewy Molasses Spice Cookies
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In celebration of America's Test Kitchen's 20th anniversary, ATK super-fan Brian shows WHYY how to make their Soft and Chewy Molasses Spice Cookies.
Brian has cooked through almost every ATK recipe and documents his culinary adventure on his Instagram, @BrianBigNFun.
For this free recipe, visit: whyy.org/ATK20
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Holiday Chocolate Molasses Spice Cookies | Holiday Recipes | Martha Stewart
Martha makes these cookies, one of her favorite recipes, to give as gifts. Spiced with nutmeg, cinnamon, and ginger, they taste like Christmas.
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Chocolate Molasses Spice Cookies⎢Martha Stewart
1937 Potato Spice Cookies Recipe - Old Cookbook Show - Glen And Friends Cooking
Today our old cookbook recipe comes from a 1937 printing of Brer Rabbit's New Book Of Molasses Recipes. This molasses spice cookie recipe features potatoes.
Potato Spice Cookies
1 cup brer rabbit Molasses
¾ cup shortening
1½ cups hot riced potato
½ tsp salt
2 cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ cup chopped dates
Method:
Heat molasses and into it stir the shortening until melted, add the potatoes hot, then the dry ingredients sifted together and the dates. Mix well and drop by half teaspoonsful on oiled paper, spread on a baking sheet. Bake in a slow oven (325º to 350ºF) 10-12 minutes.
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welcome friends welcome back to the kitchen welcome back to sunday morning in the old cookbook show today we're going to make a recipe out of this 1937 cookbook briar rabbit's new book of molasses recipes and we're going to make potato spice cookies so in that pot i've got some potatoes boiling because we need to we need to boil those up and i'm going to get some molasses out i need about a cup now briar rabbit is still a brand that you can find in the united states today not available where we live or at least i've never seen it here where we live and i'm supposed to put the molasses into a pot and heat it up so i'm going to get this in here and get the heat on now while that's coming up the temperature we'll mix together the dry ingredients so i have here some flour to that i'm going to add salt baking soda baking powder
cloves cinnamon and some nutmeg now a question i get often with a recipe like this where there's both baking soda and baking powder is why and so there was very little baking soda in this one and much more baking powder and for this recipe i don't know exactly what the recipe writer was thinking but for this recipe i would imagine that there's enough acid in the molasses to activate that much baking soda so that much baking soda goes in but the cookies require more leavening than that baking soda requires so the next easiest way is to put in baking powder rather than trying to find another acid to add to this recipe to put in more baking soda so i'm pretty sure that in this instance that's what's going on and it depends you know varies recipe to recipe whether that's true or not sometimes you just want to have baking soda not as a leavening agent but as a way to improve browning sometimes it just improves the browning so we're going to mix this together i can see that the molasses is getting a little bit warm i can kind of see the change in it so i'll give that a stir and yeah so it's it's getting warm nice and loose and i've just got this on sort of a medium temperature i don't want to get it too hot now the recipe asks for shortening and it wants the shortening to be put in with the molasses and be melted in now this is 1937 and 1937 is sort of at that point where language is changing prior to 1937 and indeed technically in 2021 the word shortening means any fat solid at room temperature that stops gluten fibers from chaining together so it shortens them shortens the fibers which gives you a better texture for cakes and cookies and a shortening is so it could be beef fat it could be pork lard it could be margarine it could be butter and some people will argue that butter point but i take it to mean butter as well or what shortening has come to mean in 2021 or later post world war ii a lot of people when they see the word shortening they just assume vegetable shortening something like crisco and that is just one of the kinds of shortenings it is a vegetable shortening and so in 1937 and prior to 1900 if you saw shortening it did not mean vegetable shortening it just meant whatever fat you had in your kitchen that was solid at room temperature and you could use any of those which is still true today i'm using butter because i had butter i could have used lard because i have lard i never have vegetable shortening in the house it's not something that i use for anything i don't like the flavor of it i don't think it brings anything to anything that i bake so i don't use it but of course you could use vegetable shortening if you wanted to and much is made about the varying water contents of the different types of shortening and that you should adjust the amount of shortening that you use or the other ingredients that you use to compensate for that varying water content
for this cookie it doesn't matter really doesn't matter if you're if you're going to go to that length you're overthinking it t
Pumpkin Snickerdoodle cookies | Pumpkin spice cookie | Best Fall cookie recipe | Chili in a pod
Pumpkin Snickerdoodle cookies | Pumpkin spice cookie | Best Fall cookie recipe | Chili in a pod
#fallrecipes #pumpkincookie #holidaycookies #easybaking
Pumpkin Snickerdoodles-soft and chewy snickerdoodles packed with pumpkin flavor and fall spices. Everyone’s favorite snickerdoodle cookie for fall!
Servings: 18 pieces
Preparation time: 20 mins
Resting time: 45 mins
Baking time: 12 mins
Sweet level: Medium
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Ingredients
1/2 cup Unsalted melted Butter (at room temperature) (113g)
1/2 cup White Sugar (100g)
1/3 cup Light brown sugar (70g)
1/4 cup Pumpkin puree (73g)
1 large Egg yolk (at room temperature)
3/4 teaspoon Vanilla essence
1/4 teaspoon Lemon juice OR Cream of tartar
1 1/2 cups All purpose (plain) flour (190g)
1 1/2 teaspoons Pumpkin pie spice
1/2 teaspoon Baking soda
1/2 teaspoon Salt
For Cinnamon sugar:
1/4 cup Sugar (50g)
2 teaspoons Cinnamon powder
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Easy 5 spice cookies
These are easy cookies to make and I think you will enjoy then even if there are not 5 spices in them.
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5 spice cookies
4 cups flour
1 ½ teaspoons baking soda
1 ½ cups raw sugar
1 cup butter
2 eggs
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 pinch sea salt
1 cup milk, or as needed
Preheat the oven to 350 degrees F. Line baking sheets with silicon mats or parchment paper
Combine flour and baking soda . Mix well. Set aside.
Combine sugar, butter, eggs, cinnamon, nutmeg, cloves and salt. Mix well,
Add flour mixture to butter mixture alternating until all the flour is added and enough milk is added to make a firm dough.
Drop by the cookie scoop full onto the prepared baking sheets. Press down lightly.
Bake until golden brown, about 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool.
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Ingredients
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