COOKIE FRUIT BASKETS
"When visiting a friend, I helped organize her recipe collection into scrapbooks," recalls Theresa Myslicki of North Fort Myers, Florida. "When I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs." TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. , Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.
Nutrition Facts : Calories 100 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES COOKIE MIX
These spicy, old-fashioned treats are sure to be a hit with your family and friends. For holiday gift giving, I put a batch of this cookie mix in an attractive basket along with the recipe and a festive tea towel. -Barbara Stewart, Portland, Connecticut
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 4 dozen per batch.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. Divide into three batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: 3 batches (9 cups total)., To prepare cookies: Preheat oven to 375°. In a large bowl, cream butter until light and fluffy. Add egg and molasses; mix well. Add 3 cups cookie mix; beat until smooth. , Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until the edges are firm and the surface cracks, 9-11 minutes. Cool on wire racks.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 70mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
MOLASSES COOKIE BASKETS WITH LEMON SORBET AND GINGERED FRUIT
Categories Cookies Fruit Ginger Dessert Bake Frozen Dessert Blueberry Strawberry Lemon Peach Summer Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 16
Steps:
- For cookies: Preheat oven to 325°F. Butter 2 large nonstick cookie sheets. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cool cookie mixture 10 minutes.
- Drop mixture by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet. Using buttered fingertips, press out each round to 4 1/2-inch diameter.
- Bake 1 sheet until cookies are deep brown, about 12 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 2 minutes. Working quickly, lift 1 cookie from sheet. Drape cookie top side up over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; crimp sides to form fluted cup. Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden. Repeat baking and molding process with remaining cookies. Cool. Gently remove cookies from dishes.
- For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Refrigerate ginger syrup until cold. (Cookies and syrup can be prepared 1 week ahead. Store cookies at room temperature in airtight container. Keep sauce refrigerated.) Place fruit in bowl. Add half of ginger syrup and toss well.
- Place 1 cookie on each of 6 plates. Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over.
LEMON-GINGER MARBLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 24 cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated.
- Transfer half of the dough to a separate bowl and stir in the lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice into the remaining dough. Lay out a large sheet of plastic wrap. Drop alternating spoonfuls of the two doughs onto the plastic to form an 11-by-8-inch rectangle. Use the plastic to roll the dough into a 2-by-11-inch log, twisting the ends closed. Refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the dough into 1/2-inch-thick rounds and arrange about 2 inches apart on the prepared baking sheets; sprinkle with sanding sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, 14 to 18 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
MOLASSES COOKIES
My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.
Provided by Brenda Hall
Categories Desserts Cookies Spice Cookie Recipes
Time 1h20m
Yield 30
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 18.6 g, Cholesterol 6.2 mg, Fat 4.7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 178.8 mg, Sugar 11.6 g
LEMON-MOLASSES COOKIES
I used to love when my mom would bake molasses cookies. The house always smelled so good! These cookies have a slight lemony flavor to them, making them a bit different from your usual molasses cookies. I think you'll like them. (Prep time does not include chilling time.)
Provided by Whisper
Categories Dessert
Time 2h
Yield 108 small cookies
Number Of Ingredients 9
Steps:
- Stir together flour, ginger, baking soda and salt; set aside.
- In a large bowl, cream shortening and sugar until fluffy.
- Add molasses, egg, and extract; beat well.
- Stir in flour mixture until well blended.
- Wrap airtight.
- Chill overnight or at least 2 hours until firm enough to roll.
- Cut dough in thirds; roll out each third (keeping remainder in refrigerator) on lightly floured pastry cloth or other surface about 1/8-inch thick.
- Cut into shapes with cookie cutters.
- With spatula, transfer to lightly greased baking sheet, keeping cookies 1/4-inch apart.
- Repeat with remainder of dough and scraps.
- Bake in preheated 375 F oven for 6-7 minutes or until light brown.
- Remove to racks to cool.
- Frost when cool.
- Store airtight in cool place.
- (Can be used for Christmas ornaments by making a small hole near the top of each cookie with a toothpick before baking.).
Nutrition Facts : Calories 29.9, Fat 1, SaturatedFat 0.3, Cholesterol 1.7, Sodium 20.8, Carbohydrate 4.8, Fiber 0.1, Sugar 1.8, Protein 0.4
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