Tinas Excellent Spice Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES



Tina's Shortbread Chocolate Chip Cookies image

This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.

Provided by Tina Andre' Fox

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter
½ cup white sugar
¾ cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
  • Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 g

CINNAMON, SPICE AND EVERYTHING NICE COOKIES



Cinnamon, Spice and Everything Nice Cookies image

Cookies.....soft, chewy, with a burst of cinnamon.

Provided by LINDA STEMMONS

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 12

1 ½ cups shortening
2 cups white sugar
2 eggs
2 tablespoons vanilla extract
½ cup light molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 (10 ounce) package HERSHEY®'S Cinnamon Chips
1 cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees F).
  • In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 21.4 g, Cholesterol 6.4 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 175 mg, Sugar 14.4 g

RON'S HOLIDAY SPICE COOKIES



Ron's Holiday Spice Cookies image

Provided by Ron Ben-Israel

Time 2h50m

Yield 36 cookies.

Number Of Ingredients 13

6 ounces (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
2 cups all-purpose flour (measured and sifted)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup molasses
1 large egg
1/2 teaspoon vanilla extract
1/2 cup white granulated sugar, for rolling

Steps:

  • Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
  • In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, cardamom and salt to combine.
  • Add the molasses, egg, and vanilla to the creamed butter mixture and beat on low/medium speed until smooth and combined.
  • On low speed, add the flour mixture in few additions. The dough will be soft and a bit sticky.
  • Refrigerate in a covered bowl for a minimum of two hours or overnight.
  • Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use nonstick baking sheets.
  • Use an ice-cream scooper or a slightly heaping tablespoon to portion the dough. Roll each cookie into a 1-inch ball between your hands, then roll lightly in the white granulated sugar and place on the prepared baking sheets. Make sure to leave enough space between the balls, as they'll flatten out to twice their size.
  • Bake for 8 to 10 minutes. The dough balls would flatten and develop a crinkly crust, but will still be flexible. Gently remove to rack to cool completely. Store in an airtight container up to 3 days.

SCREAMING SPICE COOKIES



Screaming Spice Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 20 cookies

Number Of Ingredients 14

2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon fine salt
3/4 cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
1/4 cup water
3 tablespoons egg white powder
3/4 teaspoon orange extract
1 1/2 to 2 cups confectioners' sugar

Steps:

  • For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
  • Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
  • Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
  • Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
  • Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
  • Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
  • For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

GRANNY'S SPICE COOKIES



Granny's Spice Cookies image

Granny always had a batch of these delicious, crispy cookies waiting for us at her house. When I miss her more than usual, I make these cookies and let the aroma fill my house and heart. -Valerie Hudson, Mason City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
1-1/2 cups sugar
1 large egg
2 tablespoons light corn syrup
2 tablespoons grated orange zest
1 tablespoon cold water
3-1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Red Hot candies, nonpareils and/or sprinkles

Steps:

  • Cream butter and sugar until light and fluffy. Beat in egg, corn syrup, orange zest and cold water. In another bowl, whisk together flour, baking soda, cinnamon, ginger and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into desired shapes with a cookie cutter. Place 1 in. apart on greased baking sheets. Decorate as desired. Bake until lightly browned, 6-8 minutes. Remove from pans to wire racks to cool.

Nutrition Facts :

BEST SPICE COOKIES



Best Spice Cookies image

I always loved these cookies! I think they might be my fave of all the cookies my mom ever made. These were mostly around holiday time.

Provided by Aimchick

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1 teaspoon dried ginger
1/2 teaspoon salt
3/4 cup cooking oil
1 cup white sugar
1 egg
4 tablespoons molasses
1/2 cup sugar, for rolling dough balls

Steps:

  • Sift flour with baking soda, spices and salt.
  • Cream cooking oil and sugar together. Blend in egg and molasses.
  • Add flour mixture, mix well.
  • Chill for 1 hour or longer.
  • Form into balls about the size of walnuts. Roll in granulated sugar.
  • Place on ungreased baking sheet about ½ inches apart.
  • Bake at 350o for 10-15 minutes.

Nutrition Facts :

SPICE COOKIES



Spice Cookies image

Provided by Yotam Ottolenghi

Categories     Cookies     Ginger     Dessert     Bake     Rosh Hashanah/Yom Kippur     Spice     Chill     Cinnamon     Nutmeg     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 cookies

Number Of Ingredients 19

3/4 cup plus 2 tbsp / 125 g currants
2 tbsp brandy
scant 2 cups / 240 g all-purpose flour
1 1/2 tsp best-quality cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp each ground cinnamon, allspice, ginger, and nutmeg
1/4 tsp salt
5 oz / 150 g good-quality dark chocolate, coarsely grated
1/2 cup / 125 g unsalted butter, at room temperature
2/3 cup / 125 g superfine sugar
1 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 large free-range egg
1 tbsp diced candied citrus peel
Glaze
3 tbsp freshly squeezed lemon juice
1 1/3 cups / 160 g confectioners' sugar

Steps:

  • Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
  • Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
  • Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
  • Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.

GRAMMY'S SPICE COOKIES



Grammy's Spice Cookies image

This recipe for spice cookies came to The Times from Claire Will of San Francisco after a callout for favorite holiday recipes. At first, it seemed rather plain Jane, but the hefty dose of ground cloves (3/4 teaspoon) was what lured me into testing it, and I have to admit I was skeptical. I was soon a believer. Of the five kinds of cookies I served to a group at a holiday party, those crisp-edged, soft-centered beauties were the first to vanish. One friend texted on his way home, "send recipe for spice cookies a.s.a.p."

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield About 3 dozen

Number Of Ingredients 14

1 cup/225 grams unsalted butter (2 sticks), softened
1 cup/200 grams granulated sugar
1/4 cup/60 milliliters molasses
1 large egg
1 3/4 cups plus 2 tablespoons/240 grams all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
3 3/4 cups/460 grams confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream or milk, more as needed
1 to 2 tablespoons Irish whiskey, optional

Steps:

  • Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
  • Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
  • Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
  • To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 86 milligrams, Sugar 20 grams, TransFat 0 grams

A SPICE COOKIE TO SHARE



A Spice Cookie to Share image

The only thing better than a plate of cookies is one big cookie meant to be shared by everyone around the table. It's the kind of dessert that will encourage your friends and family to linger at the table and to keep the conversation going. It's a brown-sugar cookie redolent of ginger, honey, cinnamon and clove that carries the scent of the season and tacks between crisp and slightly chewy, between gingersnap and gingerbread. That it has ground coffee in it marks it as a sweet for grown-ups. It's a roll-out cookie, but not a fussy one - any shape works and ragged is better than perfect. I usually sprinkle the cookie with sanding sugar, but you can drizzle it with melted chocolate or frost it, if you'd like. For extra fun, put out chocolate or caramel sauce (or both) and invite everyone to dip.

Provided by Dorie Greenspan

Categories     cookies and bars, dessert

Time 45m

Yield About 8 servings

Number Of Ingredients 14

1 1/4 cups (170 grams) all-purpose flour
1/2 cup (68 grams) whole-wheat flour
1 1/2 teaspoons ground coffee
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1 stick plus 1 tablespoon (4 1/2 ounces; 128 grams) cold, unsalted butter, cut into small pieces
1/2 cup packed (100 grams) brown sugar
1/4 cup (50 grams) sugar
1/4 teaspoon fine sea salt
1 large egg
1 tablespoon honey
Sanding sugar, for sprinkling (optional)
Chocolate or caramel sauce, homemade or store-bought, for dipping (optional)

Steps:

  • Whisk together the flours, coffee and spices; set aside.
  • Working with a mixer fitted with a paddle attachment (or a hand mixer), mix the pieces of cold butter, both sugars and the salt on low speed for about 3 minutes, until the mixture forms clumps and then comes together. You'll see pieces of butter here and there - you're supposed to. Add the dry ingredients all at once, and then pulse the mixer on and off, just until the risk of flying flour has passed. Mix on low-medium speed until you've got a bowl of crumbs, about 3 minutes. Lightly whisk the egg and honey together. With the mixer on low, add the egg mixture gradually, and then continue to mix until the dough forms clumps. Squeeze a bit of the dough, and it will hold together. Reach into the bowl, and press the dough into a ball. Turn it out onto a sheet of parchment paper.
  • Press the dough down, cover it with another sheet of paper and roll it out until it's about 1/8-inch thick. It can be any shape - round, oval, rectangular, raggedy-edged or pristine. It will probably be about 12-by-15 inches, but the thickness is more important than the dimensions. Being neat doesn't buy you anything with this cookie. Slide the sandwiched dough onto a baking sheet, and refrigerate it for at least 1 hour (or up to 3 days). If you prefer, you can wrap the dough well and freeze it for up to 2 months; keep it at room temperature for about 20 minutes before baking.
  • When you're ready to bake, center a rack in the oven, and heat it to 350. Remove the top sheet of paper; leave the dough on the paper-lined baking sheet. If you're using the sanding sugar, sprinkle the dough with about 2 tablespoons' worth.
  • Bake the cookie for 20 to 24 minutes - the edges will be darker than the middle. Press the center of the cookie, and it should be firm with just a tiny bit of give; it will feel firmer as you work your way out. Transfer the baking sheet to a rack, and allow the cookie to come to room temperature. If you're not eating it immediately, you can wrap the cookie well, and keep it at room temperature for about 4 days. Make sure the room is dry - humidity is a crisp cookie's nemesis.
  • You can serve the cookie whole, letting everyone break off pieces (of course, there will be crumbs - they're part of the cookie's charm), or you can break or cut it in the kitchen and serve the pieces as you would any cookie. Chocolate or caramel sauce (or both) for dipping is optional, but scrumptious.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 87 milligrams, Sugar 17 grams, TransFat 0 grams

FESTIVE SPICE COOKIES



Festive Spice Cookies image

A lovely soft cookie spiced with ginger, cloves, nutmeg and cinnamon.

Provided by ellie_bee42

Time 30m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Sieve the flour, spices and salt together into a bowl and set aside. Cream the butter and sugar together until fluffy, then add the honey and beaten egg. Stir to fully combine. Sift in the dry ingredients in a few batches. The mixture will be a bit stiff but still soft and not dry.
  • Divide the dough into two batches and wrap the halves in cling film. Refrigerate overnight or for at least 3-4 hours.
  • Preheat the oven to 170°C. Line several large baking trays with greaseproof paper, or if they are non-stick simply butter them and set aside.
  • Lightly flour the work surface, then roll out one half of the dough. Stamp out festive trees using a tree-shaped cutter. Lay on the baking sheets with spaces between them, then add on the smarties or other coloured beans.
  • When you have stamped out enough to fill the tray, place in the oven and bake for 8 - 10 minutes. They want to be golden in colour but still fairly soft as they harden up a little after cooking. Repeat this process until all the mixture has been used up. Remove from the oven and cool on a wire rack.

TINA'S EXCELLENT SPICE COOKIES



TINA'S EXCELLENT SPICE COOKIES image

Categories     Cookies     Bake     Molasses

Yield 2 dozen

Number Of Ingredients 11

3/4 c butter (softened)
1 c sugar
1 egg
1/4 c molasses (add more for spiciness)
2 c flour
2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp black pepper

Steps:

  • Cream together butter and sugar. Add l egg and molasses and blend. In separate bowl combine all dry ingredients. Add flour mixtue to butter/sugar mixture slowly until all combined. Using a teaspoon, scoop dough into 1 inch balls. Roll balls in granulated sugar and place on greased cookie sheet about 2 to 3" apart. Bake at 300 degrees for about 10 minutes. Bake a couple of minutes longer for crispier cookies, less time for a softer, chewier cookie

More about "tinas excellent spice cookies recipes"

TINA'S RECIPE COOKBOOK.: TINA’S COOKBOOK, TINA'S RECIPES, A GIFT WITH ...
Tina’s cookbook, Tina's recipes, a gift with Tina's name on it, Just for Tina gift, 70 paged book, large 8.5 X 11 inches: Therapy, Purple Angel: 9798553807399: Books - Amazon.ca Skip …
From amazon.ca
Author Purple Angel Therapy
Format Paperback


37 TINA'S RECIPES IDEAS | RECIPES, TINA RECIPE, COOKING RECIPES
Oct 29, 2019 - Explore Tina Lewis's board "Tina's Recipes" on Pinterest. See more ideas about recipes, tina recipe, cooking recipes.
From pinterest.com


76 TINA'S RECIPES IDEAS | RECIPES, FOOD, TINA RECIPE
Dec 6, 2020 - Explore tina's board "Tina's recipes" on Pinterest. See more ideas about recipes, food, tina recipe. Dec 6, 2020 - Explore tina's board "Tina's recipes" on Pinterest. See more ideas about recipes, food, tina recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


3-INGREDIENT CAKE MIX COOKIES | EPICURICLOUD (TINA VERRELLI)
2019-02-04 Instructions. Preheat oven to 350 degrees. Line baking sheets with parchment paper, silicone liners or grease. Mix together cake mix, eggs and oil. (add any mix-ins if you want, 1 cup) Chill dough for 25-30 minutes. (if possible, as dough is sticky.) Scoop the dough.
From epicuricloud.com


TINAS PUMPKIN SPICE BARS RECIPE - RECIPES IDEAS
2022-01-08 Tina S Pumpkin Spice Bars Recipe Allrecipes . Easy One Bowl Pumpkin Spice Bar Recipe That S Ready In About 30 Minutes Easy Pumpkin Bars Thanksgiving Food Desserts Dessert Recipes . Silky Brown Butter Pumpkin Pie Bars With Brown Butter Pretzel Crust And Bourbon Whipped Cream Baker By Nature . Silky Brown Butter Pumpkin Pie Bars With Brown …
From addicted-to-this-so-much.blogspot.com


TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES | RECIPESTY
Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
From recipesty.com


WHITE CHOCOLATE CHIP COOKIES | TINA'S EZ RECIPES - YOUTUBE
I had a sweet tooth tonight so I decided to make the most chewy cookies ever! This is anothe... White chocolate chip cookies | Tina's EZ recipes | …
From youtube.com


HOW TO MAKE CINNAMON, SPICE AND EVERYTHING NICE COOKIES
Get the recipe @ http://allrecipes.com/recipe/cinnamon-spice-and-everything-nice-cookies/detail.aspxSoft and chewy with a burst of cinnamon, these cookies wi...
From youtube.com


SPICED OATMEAL COOKIES RECIPE - COOKIE AND KATE
2016-12-05 Preheat the oven to 325°F. Line two cookie sheets with parchment paper, or lightly grease them. In a medium mixing bowl, combine the butter, coconut sugar and cane sugar. With a hand-held electric mixer or by hand, beat them together until they are …
From cookieandkate.com


ANNA'S SPICE THINS - GOOD HOUSEKEEPING
2006-10-06 At low speed, beat in corn syrup, cream, baking soda, cinnamon, cloves, and ginger until blended. Then gradually beat in flour until well mixed. Divide dough into 8 pieces, wrap each piece with ...
From goodhousekeeping.com


EASY SLICE AND BAKE COOKIES (WITH 9 FLAVOUR IDEAS!)
2018-10-18 Heat the oven to 180°C/350°F. Remove the cookie rolls from the fridge, unwrap and slice into 1cm thick slices, lay out on a lined baking tray with 2-3 cm between cookies and bake for 8-10 minutes, or until starting to go golden. Allow to cool on the tray for 5 minutes, then transfer to a cooling rack. Store in an airtight container for 1 week.
From thekiwicountrygirl.com


EASY SUGAR AND SPICE COOKIES RECIPE | SUPERGOLDEN BAKES
2017-09-15 Preheat the oven to 170C | 340F. Line 3 trays with baking paper. Beat the butter and sugar together using the paddle attachment until well combined. Stop the mixer and scrape down the sides of the bowl midway through. Gradually add the beaten egg and honey and beat until well incorporated.
From supergoldenbakes.com


10 BEST ALLSPICE COOKIES RECIPES | YUMMLY
Chinese 5 spice, garlic, Shoshito peppers, nutmeg, cooked brown rice and 18 more Pork Tenderloin wrapped in Corn Husks KitchenAid ground cardamom, olive oil, apple cider, salt, cloves, kosher salt and 18 more
From yummly.com


SPICE COOKIES - RECIPES.NET
Recipes.net logo. Browse Recipes. Keyword
From recipes.net


TINA’S MEXICAN SPICE BLEND - THAWLAND.COM
2018-03-15 > Recipes > Kitchen & Pantry > Tina’s Mexican Spice Blend. Posted on March 15, 2018 by TinaThaw. This is my go to convenience spice blend without all the additives in the store bought packet stuff! Print Recipe. Tina's Mexican Spice Blend. A clean, no additives or sugar alternative to the packaged stuff you find in the grocery store, and it's Gluten-Free! Course: …
From thawland.com


FROSTED CHAI SPICE SNICKERDOODLES - SALLY'S BAKING ADDICTION
2014-10-31 To prevent the cookies from over-spreading, chill the cookie dough in the refrigerator for at least 45 minutes. Many cookie recipes that call for melted butter, such as these chocolate chip cookies, benefit from dough chilling. Make the homemade chai spice. Mix the sugar, cinnamon, ginger, cardamom, and allspice until combined.
From sallysbakingaddiction.com


150 COOKIE RECIPES TINA'S IDEAS | RECIPES, COOKIE RECIPES, DESSERTS
Jan 8, 2021 - Explore Tina Zurbriggen's board "Cookie recipes Tina's" on Pinterest. See more ideas about recipes, cookie recipes, desserts.
From pinterest.com


RECIPETHING - TINA'S PUMPKIN SPICE BARS
Categories: dessert Ingredients. 4 eggs ; 2 cups white sugar ; 1 cup vegetable oil ; 1 (15 ounce) can pumpkin ; 2 cups all-purpose flour ; 2 teaspoons baking powder
From recipething.com


SUGAR AND SPICE COOKIE | CLASSIC MOLASSES SPICE COOKIE RECIPE ...
Heat the oven to 375 degrees. Line 3 to 4 cookie sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the shortening and 1 cup sugar. Add the egg and molasses, and mix well. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon ...
From shockinglydelicious.com


RECIPETHING - TINA'S PUMPKIN SPICE BARS
Categories: dessert, not tried Ingredients. 4 eggs ; 2 cups white sugar ; 1 cup vegetable oil ; 1 (15 ounce) can pumpkin ; 2 cups all-purpose flour ; 2 teaspoons baking powder
From recipething.com


40 SPICE COOKIE RECIPES TO WARM UP YOUR DAY | TASTE OF …
2018-11-14 Sweet Potato Spice Cookies. Shredded sweet potatoes, butterscotch chips, pecans, coconut and spices are creatively combined in a one-of-a-kind cookie that always brings rave reviews. —Ruth Shaffer, Elizabethville, Pennsylvania. Go to Recipe. 35 / 40.
From tasteofhome.com


THIS IS HOW TO MAKE EVEN BETTER SPICE COOKIES - KITCHN
2019-05-01 A pinch of black pepper doesn’t turn spice cookies into a savory situation by any means. Instead, it adds just enough of a surprising punch that may cause family and friends to guess the secret ingredient. It lends depth to spice cookies and marries all the usual warm baking spices together.
From thekitchn.com


TINA'S PUMPKIN SPICE BARS | RECIPESTY
Tina's Pumpkin Spice Bars. Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own! Active Time 30 mins. Total Time 120 mins. Yield 1 - 10x15 inch jelly roll pan. Tags baked cinnamon cookieampcandycategory cookies desserts egg experienced fillingsfrostingsandtoppings flour ginger halloween nuts oil pumpkin …
From recipesty.com


CINNAMON COOKIES - TWO SISTERS
2021-11-17 Step 1: In a mixer, cream the softened butter and sugar until thoroughly combined. Add the egg and vanilla and mix on medium speed until light and fluffy (about 3 minutes.) Add in baking soda and the cinnamon and mix just until combined. Mix in the flour, one cup at a time. Do not overmix once you add the flour.
From twosisterscrafting.com


RECIPE: BUTTERSCOTCH SPICE COOKIES | DUNCAN HINES CANADA®
Preheat oven to 375°F. Combine cake mix, eggs, oil and vanilla extract in large bowl. Beat at low speed with electric mixer until blended. Stir in butterscotch chips. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake at 375°F for 8 to 10 minutes, or until set. Cool 2 minutes on baking sheets. Remove to cooling racks.
From duncanhines.ca


SCREAMING SPICE COOKIES : RECIPES - COOKING CHANNEL
For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl. Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth.
From cookingchanneltv.com


BEST EVER CINNAMON SPICE BUTTER COOKIES RECIPE - LAND O'LAKES
Powered by Chicory. How to make. STEP 1. Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour, baking powder and cinnamon; beat at low speed, scraping bowl often, until well mixed. STEP 2.
From landolakes.com


LIGHT SPICE HOLIDAY COOKIES - KING ARTHUR BAKING
In a medium-sized bowl, beat together the butter, shortening, sugars, baking powder, spices, and salt until light and fluffy. Add the egg and molasses, and beat well. Mix about half of the flour into the butter mixture. When well combined, add the cornstarch and the remaining flour. Divide the dough in half, flattening each half slightly to ...
From kingarthurbaking.com


OLD-FASHIONED GINGER SPICE COOKIES - ONCE UPON A CHEF
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes.
From onceuponachef.com


EASY SPICED SUGAR COOKIES - SIMPLY DELICIOUS
2021-12-03 Bake: Bake the cookies for 12-15 minutes until lightly golden with crisp edges. Make the spiced sugar: While the cookies are baking, stir together the sugar and spices and set aside. Cool and coat: Remove the baked cookies from the oven and allow to cool for 10 minutes. Cover the cookies with the sugar and transfer to wire racks to cool.
From simply-delicious-food.com


CHOCOLATE SPICE COOKIES RECIPE! {CINNAMON SPICE} - THE FRUGAL GIRLS
2013-12-22 Ingredients. 1/2 pound Brown Sugar. ¼ pound Melted Chocolate {I used Semi-Sweet} 4 tablespoons Butter softened. 1 teaspoon Cinnamon. ½ teaspoon Cloves. 2 eggs. ½ teaspoon Cream of Tarter. 1 teaspoon Baking Soda dissolved in 2 tbsp. Water.
From thefrugalgirls.com


FIVE-SPICE COOKIES RECIPE | COOKING LIGHT
Add flour mixture, and beat at low speed just until combined. Step 3. Place sparkling sugar in a medium bowl. Roll dough into 25 balls (1 tablespoon each); roll in sugar to coat. Step 4. Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350°F until set and starting to brown around edges, about 12 minutes.
From cookinglight.com


{RECIPE} PUMPKIN SPICE CUT-OUT COOKIES | SWEETOPIA
2016-08-21 Instructions. Cream the butter and 2 sugars together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
From sweetopia.net


Related Search