CASHEW GINGER COOKIE TWISTS
Here's a fun cookie for a party or cookie exchange. After the white chocolate sets, you can dip the other side of the twists into melted dark chocolate and sprinkle with orange zest or finely chopped cashews. -Carole Holt, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 40 cookies.
Number Of Ingredients 11
Steps:
- Beat first 4 ingredients until blended; beat in egg and vanilla. Place 1/4 cup flour and cashews in a food processor; pulse until cashews are ground. Add remaining 1-3/4 cup flour; pulse to blend. Gradually beat flour mixture into butter mixture. , Divide dough in half; shape each into a 10-in.-long log. Wrap and refrigerate until firm, about 1 hour., Preheat oven to 375°. Unwrap and cut each log into twenty 1/2-in. slices. Roll each slice into an 8-in. rope; shape each into a pretzel. Place 2 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Dip tops of cookies in baking chips; sprinkle with crystallized ginger. Let stand until set.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BAKE GINGERBREAD WITH A TWIST
Gingerbread is an iconic holiday treat enjoyed all over the world. So this year, why not update this favourite tradition with a beautiful gingerbread pie? Ingredients like molasses, brown sugar and nutmeg deliver festive flavours in every bite, and cute pastry gingerbread men add a whimsical and stylish final touch. More seasonal recipes are available at www.tenderflake.ca.
Provided by Mary Jenny
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375°F (190°C).
- 2. Bake one pie shell according to package directions. Remove the second pie shell from the foil pan and place on a lightly floured work surface. Using a 2" (5 cm) gingerbread man-shaped cookie cutter, cut 8-10 pieces and place on a parchment paper-lined baking sheet. Brush lightly with egg and bake for 10 minutes or until golden brown. Remove from the oven and cool.
- 3. Heat butter and brown sugar in a small saucepan over medium heat, stirring occasionally until bubbly. Whisk in cream and molasses and stir until it begins to simmer.
- 4. Whisk together egg yolks, cornstarch, spices and salt in a small bowl. Slowly add a small amount of the hot mixture into the egg mixture, stirring constantly. Add the egg mixture back into the hot cream mixture and continue to stir over medium heat until thickened and just starting to boil.
- 5. Pour the filling into the baked pie shell. Cover the surface with plastic wrap directly on the filling and chill until set, at least four hours.
- 6. Decorate the gingerbread man pastry shapes with icing. Arrange shapes on top with whipped topping just before serving.
Nutrition Facts : Calories 816.1, Fat 54.6, SaturatedFat 29.1, Cholesterol 226.7, Sodium 508.6, Carbohydrate 75.7, Fiber 1.8, Sugar 37.2, Protein 8.4
GERMAN TWISTS
This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found. This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. The rich yeast dough actually contains no sugar, but the sweetness and the layering results from well sugaring the dough and work surface, while rolling and folding it several times prior to cutting and shaping the cookies.
Provided by Eliserae
Categories World Cuisine Recipes European German
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
- Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
- Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
- Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk.
- Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes.
- Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 22.8 g, Cholesterol 48.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 159.4 mg, Sugar 8.4 g
GINGER TWISTS
If you like the taste of ginger you'll love these. Preparation time does not include the resting time of overnight in the fridge
Provided by Bergy
Categories Dessert
Time 50m
Yield 36 twists
Number Of Ingredients 9
Steps:
- Cream the butter, honey& sugar until light& fluffy.
- Beat in the eggs one at a time and beat well after each addition.
- Mix in the ginger.
- In another bowl mix the flour, baking powder& salt.
- Stir (not beat) the flour mixture into the creamed mixture.
- Wrap dough in plastic wrap and place in fridge overnight.
- Take small amounts of dough and roll into ropes about 1/4" thick and 10" long, twist them into pretzel shapes, sprinkle with sugar and place on lightly greased baking sheets.
- Bake 20 to 25 minutes or until lightly browned in a 325F oven.
- Remove and cool on racks.
- Store in tins or air tight containers.
Nutrition Facts : Calories 96.5, Fat 2.9, SaturatedFat 1.7, Cholesterol 18.5, Sodium 69.8, Carbohydrate 16.2, Fiber 0.3, Sugar 7.5, Protein 1.6
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