Crispy Gingerbread Recipes

Steps:

• In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
• In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
• Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
• Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Steps:

• Place cornstarch in a large bowl.
• Add water gradually while whisking.
• Beat eggs into cornstarch mixture.
• Toss in beef and stir to coat.
• Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
• Add a quarter of the beef to the oil.
• Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
• Repeat until all the beef is cooked.
• Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
• Stir fry briefly over high heat.
• Combine last 5 ingredients and add to vegetable mixture.
• Bring to a boil and then add beef.
• Heat thorough and serve immediately.

Steps:

• In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined,.
• about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
• Scrape dough onto work surface; divide into quarters. Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. Alternatively, refrigerate dough 2 hours or overnight.
• Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two cookie sheets with parchment paper.
• Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
• Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.