GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- 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.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
COOKIE JAR GINGERSNAPS
My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookie recipe. My daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. -Deb Handy, Pomona, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GRANDMA MOOG'S QUICK AND EASY CINNAMON ROLLS
From the Penzey's Spices website. I was killing time at a bookstore recently and saw this recipe in a Penzey's cookbook. I want to try it because it doesn't have yeast in it.
Provided by hungrykitten
Categories Breakfast
Time 35m
Yield 18 rolls
Number Of Ingredients 18
Steps:
- Sift flour with salt, baking powder and sugar into a large mixing bowl, and make a well in the center of the dry ingredients. In another bowl, beat eggs until well mixed, pour into the center of the dry ingredients, along with milk, pure vanilla extract, and butter, which should be melted and cooled slightly, so it is warm, not hot. Mix by hand with a wooden spoon, or on the lowest speed with a mixer.
- Once the dough is holding together, turn out onto a floured board, knead for 1 minute. This dough is easy to work with-if it seems sticky, sprinkle a bit more flour onto it as you work. Turn the dough over once or twice as you are kneading, then roll the dough out into a rectangular shape about 1/4 inch thick. Shoot for about a 9" by 13" rectangle, just like a baking pan, but don't worry if it is a bit bigger or smaller.
- Combine the filling ingredients, mixing well in a small bowl, then spread onto the dough using a flexible spatula, the back of a spoon or a pastry brush, smoothing out from the middle to 1/2 inch from the edge. Roll the dough up into a jellyroll from the long side, and, using a sharp knife, cut the dough as evenly as possible into 18 pieces.
- Mix the topping together in a small bowl. Use spray oil to grease a muffin pan, then divide the topping between 18 muffin tins. After dividing up the topping, place one piece of dough, cut side down, in each muffin tin, on top of the walnut mix. Bake in a preheated 350° oven for 20-25 minutes, until golden brown.
- Remove the cinnamon rolls right away to cool, if some of the topping stays in the tin, just pull it out with a spoon and replace it on top of the muffin while it's still hot. Prepare the icing by whisking all the ingredients together while the rolls cool for at least 10 minutes,. Cinnamon Rolls look great served upside down or rightside up. Pick which you prefer, drizzle with icing and serve.
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