Gingerbread Rings Recipes

Steps:

• In a bowl, cream shortening and sugar. Beat in egg yolks, water and molasses. Combine dry ingredients; gradually add to the creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-3/4-in. doughnut cutter. Remove and discard centers. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes or until set. Remove to wire racks. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil; cook until a candy thermometer reads 238° (soft-ball stage), about 5 minutes. Remove from the heat. In a bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar mixture, beating on high for 7-8 minutes or until thickened. Frost cookies. Decorate if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Steps:

• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in spices and salt. Reduce speed to low; mix in eggs and molasses. Gradually mix in flour. Divide dough into thirds; shape into disks, and wrap in plastic. Refrigerate until firm, about 1 hour (up to 3 days).
• Preheat oven to 350 degrees. Roll out each piece of dough to 1/8 inch thick on lightly floured parchment paper. Transfer dough on parchment to baking sheets. Cover with another piece of parchment. Freeze until firm, about 15 minutes.
• Remove parchment. Cut out shapes, and transfer to parchment-lined baking sheets. (If dough becomes too soft, return to freezer until firm.) Using a very small round pastry tip (such as Ateco #7), make an 1/8-inch hole in top of each cookie for the ribbon. Cover with parchment; place another baking sheet on top to keep cookies flat while baking.
• Bake until golden brown, about 20 minutes. Let cool completely on wire racks; remove top sheets.

Steps:

• Make Gingerbread Ring:.
• Preheat oven to 375 degrees.
• Grease and flour a 5-1/2 cup round mold.
• Into medium bowl, sift flour with baking soda, salt, and spices. Set aside.
• In large bowl, using portable electric mixer, beat egg with molasses, butter, and 1/2 cup hot water until well combined.
• Gradually beat in flour mixture, beating until smooth.
• Turn into prepared round mold; bake 25 minutes, or until cake tester inserted in center comes out clean.
• While gingerbread bakes, make Apple Filling.
• Apple Filling:.
• Fold applesauce and sugar into whipped cream, to combine well. Refrigerate until serving.
• Let gingerbread cool in pan 10 minutes. Then turn out, and serve warm, or let cool completely on wire rack.
• Fill center of ring with Apple Filling, and serve.