Moonbaublecookies Recipes

Steps:

• Preheat the oven to 350 degrees F. In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Store in an airtight container for up to 2 weeks.

Steps:

• Heat a skillet over medium heat and cook the pancetta until crisp.
• In a saucepan, combine the granulated sugar, 1 cup water, kumquats and cayenne and bring to a boil. Cook the kumquats until they burst.
• In a microwave, on half power, melt the butterscotch chips and kisses in a heatproof bowl. Stir in the crumbled graham crackers.
• Drain the kumquats and mix with the graham cracker mixture, salt and garam masala. Stir in the pancetta. Form the mixture into flat cakes about 4 inches in diameter.
• Garnish with powdered sugar.

Steps:

• Cream together shortening and sugar and then add beaten egg and vanilla.
• sift together flour, baking powder, baking soda, salt and nutmeg.
• add alternately mixture of sifted flour ingreidents and the soured milk to the creamed shortening mixture batter should be thick drop by tablespoons (one on top of the other to give it height one unlevel on bottom one level on top) onto cookie trays bake at 375 for 8-10 minutes until lightly brown on bottoms.
• cool completely and frost one side with pure white frosting and the other with dark chocolate frosting you can make your own or used canned.
• If the batter comes out soupy or sticky I add additional flour

Steps:

• Combine all ingredients in a large bowl. mix well.
• roll desired sized balls with your palms and press them onto a cookie sheet. they not expand that much, so be specific.
• bake at 350F for 13 - 15 minutes, depending on your preference.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Stir together the flour, poppy seeds, baking powder and salt.
• In a medium bowl cream the butter and sugar together until light; beat in the egg yolk, lemon zest and lemon juice. Fold in the flour mixture and mix well.
• Divide dough in half and roll each half out on a lightly floured surface until 1/8 to 1/4 inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush tops of cookies with beaten egg white and sprinkle with white sugar.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.