Ginger Twists Recipes

CASHEW GINGER COOKIE TWISTS

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.

BAKE GINGERBREAD WITH A TWIST

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.

GERMAN TWISTS

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.

GINGER TWISTS

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.