Gingerbread Spritz Recipes

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THE SPICIEST GINGERBREAD COOKIES EVER



The Spiciest Gingerbread Cookies Ever image

This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield Eighteen 4-inch gingerbread people

Number Of Ingredients 17

3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)
3 tablespoons ground ginger
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 teaspoon fine salt
3/4 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
1 large egg
2 cups confectioners' sugar
1/4 cup meringue powder (egg white powder)
Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating

Steps:

  • Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
  • Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
  • Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
  • Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
  • Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
  • Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

GINGERBREAD SPRITZ



Gingerbread Spritz image

I get so busy during the Christmas season that cutout cookies are a hassle. But I love gingerbread and spritz cookies so I combined my favorite recipes and was pleased at the results.-Sherry Gazelka, Iron, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 11-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1-1/2 cups sugar
1 large egg
1/2 cup molasses
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Colored sugar or multicolored jimmies

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine the flour, baking soda, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar or jimmies. , Bake at 400° until set (do not brown), 6-8 minutes. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

GINGER SPRITZ



Ginger Spritz image

Provided by Food Network

Categories     beverage

Time P1DT30m

Yield 2 drinks

Number Of Ingredients 8

One 5-inch piece ginger, peeled and roughly chopped
18 ounces vodka
1 cup sugar
1 cup water
One 2-inch piece ginger, peeled and sliced into thin coins
1 ounce fresh lime juice (about 1/2 lime)
4 ounces club soda
6 slices crystalized ginger, skewered onto 2 martini picks, for garnish

Steps:

  • For the ginger vodka: Place the ginger in an airtight container. Add a few ounces of the vodka and muddle for several minutes. Add the rest of the vodka, cover and let sit for at least 24 hours, muddling the ginger again every few hours. (Makes 18 ounces.)
  • For the ginger simple syrup: Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat. When the sugar is completely dissolved, about 5 minutes, stir in the ginger and remove from heat. Let the ginger steep until the syrup is completely cool. Remove the ginger and transfer the syrup to an airtight container. Refrigerate until ready to use. (Makes about 12 ounces.)
  • For the ginger spritz: Pour 4 ounces ginger vodka, 2 ounces ginger simple syrup and the lime juice into a cocktail shaker. Add ice, cover, and shake until fully chilled.
  • Strain into two glasses and top each with 2 ounces club soda. Garnish with the candied ginger skewers.

CLASSIC GINGERBREAD CUTOUTS



Classic Gingerbread Cutouts image

These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Provided by BRANDI9

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 14

½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2 eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  • Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g

GINGER SPRITZ



Ginger spritz image

Enjoy an ale, prosecco and ginger beer cocktail - it's a summery tipple that will have you and your pals fizzing with excitement at your next get-together

Provided by Marverine Cole - Beer sommelier

Categories     Drink

Time 5m

Number Of Ingredients 6

few handfuls of crushed ice
½ tsp sugar syrup
1 lemon wedge, plus 1 slice to garnish
150ml golden ale
150ml prosecco
75ml ginger beer

Steps:

  • Fill a tall glass or chalice with a few handfuls of crushed ice, then tip in the sugar syrup. Squeeze the lemon wedge over the glass to express the oils and drop it in. Pour in the golden ale and prosecco, and stir to combine.
  • Top up the drink with the ginger beer. Make a small cut in the lemon slice and secure it onto the rim of the glass to garnish.

Nutrition Facts : Calories 166 calories, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium

SWEDISH SPRITZS



Swedish Spritzs image

This was a cookie we always had at Christmas to celebrate a Swedish tradition.

Provided by Gertrude Ramsey

Categories     World Cuisine Recipes     European     Scandinavian

Yield 12

Number Of Ingredients 6

1 cup butter, softened
1 cup white sugar
1 egg
1 ½ teaspoons almond extract
1 pinch salt
1 ¼ cups all-purpose flour

Steps:

  • Combine butter or margarine, sugar, egg, almond extract, and salt. Cream together well. Add 1 1/4 cup sifted flour. Mix thoroughly.
  • Place dough in cookie press, and make long strips. Place on cookie sheet that has been lightly sprayed with oil.
  • Bake at 350 degrees F (175 degrees C) . Check at eight minutes. It will take at least ten minutes to cook. Bake until slightly brown. Cut into two or three inch cookies as soon as taken from the oven. If baked on an air bake cookie sheet, cooking will take a few minutes longer.

Nutrition Facts : Calories 255 calories, Carbohydrate 26.6 g, Cholesterol 56.2 mg, Fat 15.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 9.9 g, Sodium 115.1 mg, Sugar 16.7 g

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