TRIPLE THE GINGER COOKIES
These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.
Provided by Laria Tabul
Categories Desserts Cookies Spice Cookie Recipes
Time 2h30m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g
TRIPLE GINGER COOKIES
My dad loved ginger cookies. I've tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizzazz. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Shape tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 12-14 minutes or until cookies are set and edges begin to brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.
Nutrition Facts : Calories 97 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER WALNUT COOKIES
These Ginger Walnut Cookies could easily be your next favorite cookie. They are certainly popular at my house. The gentle heat of the ginger and the distinctive flavor of the walnuts make a very satisfying combination. The addition of the golden raisins lends an extra sweetness and chew to the experience. This recipe makes for...
Provided by Garrison Wayne
Categories Cookies
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. In a mixing bowl cream the butter (should be softened) with the sugars. Beat until fluffy using a mixer. Add the egg and extra yolk and mix well. Add the vanilla and bourbon and mix well. Add the salt, ginger, baking soda and baking powder and mix well.
- 2. Stir in the walnuts, golden raisins, and flour. Mix well. At this point you can bake the cookies, but for a slightly higher rise, chill the dough for 1 hour before baking.
- 3. To bake, have the oven preheated to 375 degrees or 350 degrees for a convection oven. Make balls of dough 1 1/4 - 1 1/2 inch in size. Leaving a couple of inches between the the balls of dough, bake on an ungreased cookie sheet for 11 minutes. (Check at 10 minutes if your oven is hot or baking sheet is darkened.
- 4. Remove baked cookies from the oven and rest a minute before transferring to a rack with a spatula to cool completely.
- 5. Store the cooled cookies in an airtight container. Makes approximately 38 cookies.
TRIPLE WALNUT COOKIES
Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat".
Provided by YummySmellsca
Categories Frozen Desserts
Time 6h16m
Yield 32 Cookies, 32 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
- Add vanilla, beat in well.
- Add flours, nutmeg and ground walnuts, beating inches
- Fold in the chopped walnuts and currants (if using). [Photo24688]
- Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
- Using damp hands, roll dough into a log about 2" in diameter.
- Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
- When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
- Unwrap one log and roll it in the coarse sugar to coat the sides completely.
- Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
- Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
- Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
- Cool completely on the sheets.
Nutrition Facts : Calories 206.2, Fat 16.5, SaturatedFat 4.9, Cholesterol 14, Sodium 45.8, Carbohydrate 13.1, Fiber 1.2, Sugar 5.4, Protein 2.8
CHEWY TRIPLE GINGER COOKIES
Add a gingery twist to these spiced cookies - a chewy baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 13
Steps:
- In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
- Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
- Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
- Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 5 g, TransFat 0 g
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