Healthy Ginger Kisses Recipes

Steps:

• Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 200°C.
• Combine the butter, sugar and golden syrup in a medium saucepan.
• Stir over a low heat until butter has melted and mixture is smooth.
• Beat eggs until thick and mix in alternately with sifted flour, baking powder, cinnamon and ginger.
• Bake small spoonfuls on greased trays for 10-12 minutes.
• Let them cool down completely then sandwhich together with custard filling.
• For the custard filling, mix icing sugar, custard powder and butter in a bowl until combine.
• Add little bits of milk into the bowl to make the mixture turn into an icing. Don't make it too runny, but if you do, simply add in more icing sugar.
• I found that when I sandwhiched the kisses together they didn't stay together and the custard filling ran a little bit but it tasted so good! So I wrapped the kisses with cellophane and let the filling set! : ).

Steps:

• Preheat oven to 190°C Line two baking sheets with parchment paper.
• In a medium bowl, sift flours, ginger and cinnamon together and set aside.
• In a large mixing bowl, beat the 75g of margarine and sugar together until very light. Add beaten egg whites a little at a time and beat well. Beat in Maple syrup. Fold in dry ingredients.
• Drop teaspoonfuls of the mixture onto the trays. For larger kisses, drop dessertspoonfuls. Bake in the oven for 10-12 minutes, until kisses are slightly spongy but firm to the touch.
• Transfer the kisses to a wire rack to cool completely. When cold, join with mock cream.
• For the Mock Cream:.
• In a small bowl, beat the margarine, icing sugar and 1 T of water until light. If too powdery, add more water, if too runny, add a tad more icing sugar. Flavour with vanilla extract if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
• Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

Steps:

• Cream the butter, sugar and golden syrup.
• Beat the eggs until thick and mix in alternately with the dry ingredients.
• Bake in small spoonfuls on baking paper covered trays for 10-12 minutes at 400 F.
• Make up the Highlander filling by softening the butter and adding the rest of the ingredients.
• Put together the kisses using the Highlander filling.