GIANT GINGER COOKIES WITH TANGY LEMON ICING
Make and share this Giant Ginger Cookies With Tangy Lemon Icing recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 1h30m
Yield 12 large cookies
Number Of Ingredients 20
Steps:
- Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.
- In a bowl of stand mixer, cream butter and sugars together until smooth.
- Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.
- Gradually add flour mixture, mixing just to combine.
- Chill dough until slightly firm, about 1 hour.
- Preheat oven to 350°; line 2 baking sheets with parchment paper.
- Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).
- Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
- Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack.
- Icing: whisk all the ingredients for the icing together until smooth; then spread a tablespoon of icing on each cookie with a spatula.
- Allow to harden before serving.
Nutrition Facts : Calories 380.2, Fat 12.3, SaturatedFat 7.5, Cholesterol 48.3, Sodium 193.6, Carbohydrate 63.2, Fiber 0.9, Sugar 40.9, Protein 5.4
STICKY GINGER CAKE WITH LEMON ICING
Make and share this Sticky Ginger Cake With Lemon Icing recipe from Food.com.
Provided by coffeelicous
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
- Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
- To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
- Cake keeps for up to 2 weeks stored in an airtight container.
Nutrition Facts : Calories 287.6, Fat 9.7, SaturatedFat 5.7, Cholesterol 38, Sodium 445.1, Carbohydrate 50.4, Fiber 2.5, Sugar 22.7, Protein 3.7
FRUIT CAKE SLICE WITH LEMON ICING.
A great recipe for leftover Christmas cake or pudding. I saw this recipe on the Seven Sunrise Show and remember a friend's mum making something like years ago. She would use up her leftover Christmas pudding and cakes during the year to make this, and it tasted very nice indeed. I am not sure if this is the exact same recipe, but it sure looks close to it. I always have leftovers, and never quite sure what to use them in but this year I will freeze the leftover pudding and cake to use later in this recipe. Slice can be made up to 5 days ahead or freeze for up to 2 months. Thaw at room temperature, before serving.
Provided by Tisme
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 19cm x 30cm lamington pan. Line base of pan with baking paper.
- Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in apricot jam. Transfer mixture to a large bowl.
- Stir cake crumbs into egg mixture until combined,stir in flour, coconut, mixed spice and milk, in two batches. Spread mixture into prepared pan.
- Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack to cool.
- Lemon Icing ~
- Beat butter and lemon rind until pale in colour. Gradually beat in icing sugar mixture, and beat until smooth.
- Spread lemon icing over cold slice. Sprinkle with extra mixed spice before cutting into squares.
Nutrition Facts : Calories 221.7, Fat 17, SaturatedFat 10.6, Cholesterol 77, Sodium 126.3, Carbohydrate 15.9, Fiber 0.3, Sugar 7.6, Protein 2.4
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
GIANT GINGER COOKIES
Make and share this Giant Ginger Cookies recipe from Food.com.
Provided by DogAndCatDoc
Categories Dessert
Time 34m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl stir together first 6 ingredients and set aside.
- In large mixing bowl beat shortening on low speed for 30 seconds.
- Add sugar and beat until combined.
- Beat in eggs and molasses until combined.
- Mix in reserved flour and spice mixture until combined.
- Shape dough into 2 inch balls, (or you can measure with a #20 ice cream scoop).
- Roll balls in the coarse sugar.
- Place 2-1/2 inches apart on ungreased cookie sheet.
- Bake at 350°F for 12-14 minutes or until cookies are light brown and puffed -- do not overbake!
- Cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely.
Nutrition Facts : Calories 302.7, Fat 12.9, SaturatedFat 3.2, Cholesterol 16.9, Sodium 132.8, Carbohydrate 44.6, Fiber 0.8, Sugar 25.8, Protein 2.9
FRESH GINGERBREAD WITH LEMON ICING
Provided by Nigella Lawson
Categories Ginger Dessert Bake Lemon Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 squares
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
- Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
- And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
BLUEBERRY COFFEE CAKE WITH LEMON ICING
Make and share this Blueberry Coffee Cake With Lemon Icing recipe from Food.com.
Provided by Wildflower5656
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Beat together eggs, oil and sugar. Stir in salt, baking powder and flour, but do not overmix!
- Pour 1/2 the mixture into a well greased and floured loaf pan.
- Spread blueberry jam (or any other type of jam. I've also used baby food and cranberry sauce for this) over batter.
- Top with remaining batter, and bake at 350°F until a toothpick can be inserted and withdrawn cleanly.
- Allow to rest for 5 minutes; meanwhile:.
- Mix powdered sugar and lemon juice and beat until smooth.
- Remove cake from pan, and pour icing over to top.
- Enjoy!
Nutrition Facts : Calories 294.6, Fat 8.3, SaturatedFat 1.3, Cholesterol 25.4, Sodium 438.8, Carbohydrate 51.5, Fiber 0.8, Sugar 29, Protein 4
QUICK TANGY LEMON ICING FOR GINGERBREAD COOKIES
This is a very easy recipe that only uses a handful of ingredients and tastes wonderful! Lemon and gingerbread are a perfect combination together. This icing also dries hard and shiny, so it is perfect for gingerbread men. Try it, you won't be disappointed! Make sure that you use FRESH lemon juice, not the bottled kind. It will affect the flavor!
Provided by SaddleUp87
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- place all ingredients in a bowl and mix until smooth.
- if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.
Nutrition Facts : Calories 538.4, Fat 0.1, Sodium 16.4, Carbohydrate 137.9, Sugar 123.9, Protein 0.1
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