GINGERSNAP-RASPBERRY SANDWICHES
The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
- Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
- Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
- Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.
GINGER SNAP
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Garnish with a cinnamon stick.
Nutrition Facts : Calories 210 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 29 milligrams, Carbohydrate 10 grams, Protein 1 grams, Sugar 8 grams
GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h51m
Yield 6 dozen (2-inch) cookies
Number Of Ingredients 10
Steps:
- With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
- Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
- Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.
GINGERSNAP-RASPBERRY SANDWICHES
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper. in the bowl of an electric mixer fitteed with the paddle attachment, cream butter, shortening and 1 cup sugar on medium speed. In a large bowl, sift together flour, baking soda, cinnamon and ginger. Add maple syrup to butter mixture, beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended. Place remaining cup of sugar in a bowl. Measure 2 tsp of dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to awire rack to cool. Form and bake the remaining dough. Spread about 2 tsp of jam over half of the cookies; place a second cookie on top of jam covered ones, making sandwiches.
GINGERSNAP-RASPBERRY SANDWICHES RECIPE - (5/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Heat oven to 375°F with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger. Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended. Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.
GINGERSNAP-RASPBERRY SANDWICHES
Steps:
- Position rack in center of oven, and preheat oven to 375°F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a bowl, sift together the flour, baking soda, cinnamon, and ginger.
- Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
- Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to prepared baking sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
- Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.
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