Finlandia Ginger Snap Recipes

Steps:

• Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

Steps:

• In a large bowl, beat together molasses, brown sugar and butter until mixture is smooth.
• Add cream, ginger, cinnamon, flour, baking powder, salt (if using).
• Continue beating until dough is stiff.
• Chill dough.
• Roll out small portions of dough to 1/4-inch thickness.
• Cut into 3-inch rounds (or if you prefer other shapes).
• Bake in 375-degree F oven for 8-10 minutes.
• Be careful--do not overbrown these cookies.

Steps:

• Muddle the fresh ginger in the base of a chilled shaker.
• Add the other ingredients.
• Shake and strain into an ice-filled highball glass.

Steps:

• Muddle the fresh lime wedges and green grapes into a highball glass.
• Add Finlandia Tangerine Fusion, simple syrup and ice cubes.
• Top with ginger ale.

Steps:

• 1. Preheat oven to 350 and line cookie sheet with parchment or a silicone baking liner.
• 2. Cream the Crisco and sugar together with a hand or stand mixer until creamy.
• 3. Add egg and molasses, mix until all are combined.
• 4. Sift the remaining ingredients together, then stir into wet mixture until all are combined and the mixture is uniformed.
• 5. Use a measuring tablespoon and scoop out dough, roll into a ball and place on cookie sheet. Use 2 fingers to flatten them a little.
• 6. Bake 12 -14 minutes, then let cool slightly (about 2 minutes) before placing on wire rack for remaining cool down time. ( about 5 minutes).