CRYSTALLIZED GINGERBREAD CHOCOLATE CHIP COOKIES
This recipe is the best of twp worlds-gingerbread and chocolate chip cookies. Since they're combined, you don't have to choose between them. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours., Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD BOWL
Make and share this Gingerbread Bowl recipe from Food.com.
Provided by out of here
Categories Healthy
Time 4h20m
Yield 3 gingerbread bowls
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
- Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
- Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
- Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
- Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
- Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
- On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
- Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
- Refrigerate bowl for 1 1/2 hours; this firms up the dough.
- Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
- Allow the gingerbread to cool on bowl.
- When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
- A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!
Nutrition Facts : Calories 2604.9, Fat 70.1, SaturatedFat 41, Cholesterol 374.2, Sodium 2278.3, Carbohydrate 451.6, Fiber 10.5, Sugar 130.8, Protein 43.7
GINGERBREAD WITH FIG-WALNUT SAUCE
I experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary cake. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses (mixture will appear curdled)., In a small bowl, combine the flour, baking soda, ginger, aniseed, salt, cinnamon, allspice and cloves. Add to the creamed mixture alternately with buttermilk and lemon juice, beating well after each addition., Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired., For sauce, in a large skillet, cook figs and walnuts in oil over medium heat for 4 minutes. Stir in the spices; cook until aromatic, 1-2 minutes longer., Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.
Nutrition Facts : Calories 629 calories, Fat 26g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 534mg sodium, Carbohydrate 97g carbohydrate (70g sugars, Fiber 5g fiber), Protein 8g protein.
GINGERBREAD WALNUT PINWHEELS
These delicious walnut pinwheel cookies made with Betty Crocker® molasses cookie mix are chewy and taste like gingerbread - a perfect dessert for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 9
Steps:
- In small bowl, mix walnuts, brown sugar, ginger, cinnamon and cloves. In medium bowl, stir cookie mix, butter, water and egg until dough forms.
- Divide dough in half. Place 1 portion of dough between 2 (16x12-inch) sheets of waxed paper; roll dough into 11x6-inch rectangle. Remove top sheet of waxed paper from dough. Sprinkle evenly with half of walnut mixture, pressing into dough. Tightly roll into a log, starting at short side and using bottom sheet of waxed paper as a guide. Repeat with remaining dough portion and walnut mixture. Wrap tightly in waxed paper; freeze 2 hours or until very firm.
- Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices. On ungreased cookie sheets, place slices 1 inch apart. Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg
GINGERBREAD COOKIES IN A GINGERBREAD BOWL
I have never made this myself, but found this in a magazine a long time ago (sorry, I have no idea which one). The pictures were so cute; I have no doubt the outcome is worth all the trouble. Prep time is estimated and includes chill time. Does not include time it takes to make additional cookies.
Provided by bug lt
Categories Dessert
Time 3h30m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Cream butter and sugars.
- Beat in molasses, corn syrup, and eggs until smooth.
- Combine remaining (dry) ingredients in a separate bowl.
- Stir well.
- Stir the flour mixture into the creamed mixture.
- The dough will be stiff.
- Divide the dough into fourths and wrap each piece in plastic wrap.
- Chill dough at least 2 hours.
- Preheat the oven to 350*.
- Cover the outside of a 1 quart (oven proof) glass bowl with aluminum foil.
- Be careful; keep the foil smooth.
- Place one round of dough on lightly floured surface; roll to a 1/4" thick circle with a floured rolling pin.
- Transfer dough to outside of foil-lined bowl, pressing dough firmly onto the bowl.
- Cut out heart shapes (or other desired shape) around the bowl using a 1" heart (or other) shaped cookie cutter.
- Place inverted bowl on ungreased baking sheet and bake 25-30 min, or until dough is lightly browned and firm to the touch.
- Allow to cool on the bowl.
- Once cool, carefully loosen foil and cookie bowl from glass bowl.
- Remove the foil from the gingerbread bowl.
- Roll out remaining dough 1/8" thick.
- Cut cookies out using desired cookie cutters.
- Bake on lightly greased cookie sheet 8-10 min, or until lightly browned.
- Cool on wire racks.
Nutrition Facts : Calories 216.1, Fat 5.8, SaturatedFat 3.4, Cholesterol 31.2, Sodium 225.5, Carbohydrate 37.6, Fiber 0.9, Sugar 10.9, Protein 3.6
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