Mrs Fields Gingersnaps Recipe 325

MRS. FIELDS' GINGERBREAD MEN RECIPE - (4/5)

Steps:

• COOKIES: Pre-heat oven to 325°F. Whisk together flour, soda, salt, cinnamon, ginger, and cloves in a medium bowl In large bowl with an electric mixer cream butter and sugar. Scrape down the sides of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Blend on low speed until combined; do not overmix. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm. On floured surface with a floured rolling pin, roll dough out to 1/4-inch thickness. With floured cookie cutters cut into gingerbread men. Gather scraps and re-roll dough until all dough is used. Place on ungreased baking sheets 1/2-inch apart. Bake for about 10 minutes or until the edges have just browned. Remove from the oven and cool on a cookie sheet for at least 10 minutes. If you want to use raisins to decorate the cookies, plump raisins first by soaking them in warm water for 5 minutes. Discard water. Use raisins as eyes, mouth and buttons. ICING: Whisk sugar and milk together in a small bowl until mixture is smooth but liquid. If it seems dry, add 1/4 teaspoon more milk. Spoon icing into a pastry bag fitted with a small piping tip. Decorate gingerbread men as desired.

MRS FIELDS GINGERSNAPS RECIPE - (3.2/5)

Steps:

• Preheat oven to 300d F. In a medium bowl combine flour, soda, salt, ginger, crystallized ginger, allspice and pepper. Mix well and set aside. In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Chill the dough in the refrigerator for 1 hour-the dough well be less sticky and easier to handle. Form dough into balls 1 inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart. Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a cool, flat surface.

GINGERSNAP COOKIES

Steps:

• Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
• Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.
• Preheat the oven to 350 degrees.
• Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.

MRS. FIELDS SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
• Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
• On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

MRS. FIELDS COOKIE RECIPE I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
• Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
• In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
• Stir butter mixture into flour/oatmeal mixture. Blend well.
• Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.

GINGERSNAPS

Steps:

• With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
• Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
• Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.

GINGERSNAPS

Steps:

• Place butter and sugar in the bowl of a stand mixer and mix on low speed until light, airy, and creamy, 3 minutes. Meanwhile, combine flour, cinnamon, ginger, salt, and baking soda in another mixing bowl, and set aside. Turn the mixer off, scrape down the sides, add the egg and molasses, and continue mixing until incorporated. Add the dry ingredients, a little at a time, until just combined. Chill for 30 minutes. Preheat oven to 325 degrees F.
• Dip an ice-cream scoop in water (to prevent sticking), scoop dough, then roll in cinnamon sugar. Place cookies on a baking sheet lined with parchment paper, giving each one plenty of room (so they cook evenly), and bake 20-25 minutes.
• Cookies are done when crispy on the outside and soft in the center. Remove from oven, cool on a wire rack, and serve.

MRS. FIELD'S TRIPLE-LAYERED LEMON BARS

Steps:

• Preheat oven to 325.
• Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.
• Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.
• Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.
• Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.
• Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.
• Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.

AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Mix together flour, oat flour, salt, baking powder and baking soda.
• Stir in chocolate chips, grated Hershey bar and nuts (if using).
• Drop by 1 1/2" balls onto ungreased cookie sheet.
• Bake at 375° for 6-10 minutes.
• NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
• Cookies will be soft but will firm up a bit after cooling.