GINGERBREAD COCKTAIL
The combination of amaretto, vodka, and Bailey's Irish Cream® will add joy to your festivities. Enjoy the holidays with this cocktail brimming with the warming spices of the season.
Provided by Sandra Garth
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
- Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 37.8 g, Fat 2.4 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 52.8 mg, Sugar 29.7 g
GINGERBREAD COOKIE COCKTAIL
Provided by Food Network
Time 1h20m
Yield 1 cocktail
Number Of Ingredients 16
Steps:
- To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
- To garnish glass, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly.
- To prepare cocktail, fill cocktail shaker with ice. Add gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Pour into martini glass.
GINGERBREAD MARTINI
Steps:
- Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
- Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.
GINGERBREAD CRINKLE COOKIES
These taste the best when they are fresh from the oven so if possible, plan to make these the day of your event or party. Remember though, while you're planning your cookie baking, that the dough needs to be placed in the freezer until hard. I recommend making the dough the day before and leaving in the freezer overnight. They can be stored up to a week, if you keep them in an airtight container and keep them at room temperature.
Provided by Cindy Cotter
Categories Christmas Cookies
Time 2h55m
Yield 24
Number Of Ingredients 12
Steps:
- Let butter sit on the counter until slightly softened but still cool, 10 to 15 minutes. Cut into 1/2-inch cubes.
- Mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt in a large bowl with an electric mixer until combined. Add the butter pieces and mix on medium-low speed until the mixture is sandy and resembles fine meal.
- Reduce the mixer speed to low and gradually add molasses and milk; mix until dough is evenly moistened. Increase speed to medium and mix until thoroughly combined.
- Transfer dough to a work surface and divide in 2 equal pieces. Shape each piece into a ball, wrap in plastic, and refrigerate until firm, 2 to 8 hours.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator. Pinch off small pieces of dough and roll into 2-inch diameter balls. Do not overwork the dough as it will get too warm. If the dough becomes too warm, rewrap it in plastic wrap and return to the refrigerator until chilled.
- Roll balls in white sugar until coated, then roll in powdered sugar until coated. Place 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are set in the centers, about 12 minutes; be careful not to overbake. Cool on the baking sheet for 2 minute before removing to a wire rack to cool, 8 to 10 minutes more.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 33.6 g, Cholesterol 15.4 mg, Fat 6 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 95.3 mg, Sugar 19.2 g
GINGERBREAD COOKIE COCKTAIL
Everyone's favorite Christmas cookie gets a grown-up twist in this must-make holiday cocktail.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 1h10m
Yield 1
Number Of Ingredients 12
Steps:
- To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
- To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce of the gingerbread simple syrup, the vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cocktail, Sodium 15 mg, Sugar 26 g, TransFat 0 g
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