WITCH FINGER COOKIES
Go all out this Halloween with this spooky Witch Finger Cookies from Food Network.
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 28 finger cookies
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a rimmed baking sheet with vegetable oil cooking spray or line with a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl with a spatula as needed, about 2 to 3 minutes. Beat in the egg and vanilla until smooth. Gradually beat in the flour mixture until a dough forms.
- Using about1 1/2 tablespoons of dough at a time, roll the dough between your palms into 5-inch-long fingers about 1/2-inch thick. Firmly press a sliced almond into the end of each finger to make fingernails. Make several horizontal cuts, about 1/4 inch deep and 1/2 inch long, in the center of each finger to make knuckles. Press the dough on either side of the cuts to shape the knuckles. Arrange the fingers on the prepared baking sheet and bake until light golden, 16 to 18 minutes. Transfer the fingers to a wire rack and cool completely.
- In a small saucepan, heat the jam over low heat until warm, about 2 minutes. Dip the blunt ends of the fingers in the warm jam and arrange on a platter.
CHEWY GINGER COOKIES
Provided by Food Network Kitchen
Time 1h
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly butter 2 baking sheets. Whisk the flour, baking soda, ground ginger and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, egg and fresh ginger. (The mixture may look curdled.) Reduce the mixer speed to low; add the flour mixture and beat until incorporated. Stir in the crystallized ginger with a rubber spatula. The dough should be soft but not sticky; if it's sticky, refrigerate 15 minutes.
- Form tablespoonfuls of dough into balls and roll in the coarse sugar. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the edges are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
SOFT GINGER COOKIES
Make and share this Soft Ginger Cookies recipe from Food.com.
Provided by hkgriffith
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
- Set aside.
- In large miximg bowl with an electric mixer beat butter for 30 seconds.
- Add 1 cup sugar.
- Beat until fluffy.
- Add egg and molasses; beat well.
- Add half the flour mixture; beat until combined.
- Stir in remaining flour with a wooden spoon.
- Shape into 1-inch balls.
- Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
- Bake in preheated oven 10 minutes or until light brown and puffed.
- Let cool on cookie sheets 2 minutes.
- Transfer to wire racks to cool.
HEAVENLY SCENTED SOFT GINGER COOKIES
From Bon Appetit January 2006. When I tested these the first time I had to add an extra egg. Is it just my imagination, or are eggs getting smaller? Prepare your nose for the wonderful scent!
Provided by COOKGIRl
Categories Dessert
Time 1h42m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients.
- Add the molasses, shortening and egg; beat to blend ingredients well. Next, beat in the boiling water. Chill dough 1 hour.
- Preheat oven to 400°.
- Roll the chilled dough by tablespoonful into balls. Roll each ball into granulated sugar.
- Place the balls 2-inches apart on ungreased aluminum baking sheet lined with parchment paper.
- Bake the cookies until puffed and cracked on top and centers still feel very soft; approximately 12 minutes.
- Transfer cookies to wire racks and cool.
- Don't forget to leave some cookies out for Santa Claus!
Nutrition Facts : Calories 116.5, Fat 3, SaturatedFat 0.9, Cholesterol 9.3, Sodium 99.2, Carbohydrate 21, Fiber 0.4, Sugar 9.7, Protein 1.6
RHUBARB COOKIES
If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 20 to 22 cookies
Number Of Ingredients 12
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
- Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
- Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
- Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
THYME AND GRUYERE SAVORY COOKIES
Provided by Valerie Bertinelli
Time 50m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
- For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
- Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
- Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
- Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.
BIG SOFT GINGER COOKIES
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY GINGER COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Mixer Ginger Dessert Bake Christmas Vegetarian Low Cal Low Sodium Spice Shower Edible Gift Christmas Eve Party Potluck Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 48 servings
Number Of Ingredients 16
Steps:
- Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
- Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
- Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10-12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
HEAVENLY CHOCOLATE CHIP COOKIES
Make and share this Heavenly Chocolate Chip Cookies recipe from Food.com.
Provided by my kids mom
Categories Drop Cookies
Time 20m
Yield 100 cookies
Number Of Ingredients 10
Steps:
- Add all ingredients. If you don't want oatmeal, do 6 cups flour.
- Beat for 5 minutes. Note: with a Bosch Universal you may cut blending time in half.
- Add chocolate chips. Mix.
- Drop by spoonfuls onto cookie sheet.
- Bake at 350°F for 10 minutes.
- Notes � if dry, add a tbsp of water.
- - if sticky add more flour.
Nutrition Facts : Calories 117.2, Fat 5.5, SaturatedFat 3.3, Cholesterol 15.3, Sodium 90.4, Carbohydrate 16.5, Fiber 0.7, Sugar 10.1, Protein 1.3
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