RON'S HOLIDAY SPICE COOKIES
Provided by Ron Ben-Israel
Time 2h50m
Yield 36 cookies.
Number Of Ingredients 13
Steps:
- Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
- In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, cardamom and salt to combine.
- Add the molasses, egg, and vanilla to the creamed butter mixture and beat on low/medium speed until smooth and combined.
- On low speed, add the flour mixture in few additions. The dough will be soft and a bit sticky.
- Refrigerate in a covered bowl for a minimum of two hours or overnight.
- Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use nonstick baking sheets.
- Use an ice-cream scooper or a slightly heaping tablespoon to portion the dough. Roll each cookie into a 1-inch ball between your hands, then roll lightly in the white granulated sugar and place on the prepared baking sheets. Make sure to leave enough space between the balls, as they'll flatten out to twice their size.
- Bake for 8 to 10 minutes. The dough balls would flatten and develop a crinkly crust, but will still be flexible. Gently remove to rack to cool completely. Store in an airtight container up to 3 days.
SPICED HOLIDAY SUGAR COOKIES
A twist on traditional sugar cookies, this recipe offers a pinch of cinnamon and nutmeg for holiday inspired flavor that kids and adults alike will enjoy!
Provided by Food Network
Categories dessert
Time 28m
Yield Makes 6 dozen or 24 (3 cookie) servings
Number Of Ingredients 15
Steps:
- 1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
- 2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
- 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- 4. For the Icing, mix all ingredients except food colors. (Stir in additional milk to thin icing or more confectioners' sugar to thicken, if needed). Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
- 5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
- For the variations below, omit the cinnamon and the nutmeg. Use the following extract in place of the vanilla extract in the cookies:
- Almond Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Almond Extract.
- Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract.
- Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract.
GRAMMY'S SPICE COOKIES
This recipe for spice cookies came to The Times from Claire Will of San Francisco after a callout for favorite holiday recipes. At first, it seemed rather plain Jane, but the hefty dose of ground cloves (3/4 teaspoon) was what lured me into testing it, and I have to admit I was skeptical. I was soon a believer. Of the five kinds of cookies I served to a group at a holiday party, those crisp-edged, soft-centered beauties were the first to vanish. One friend texted on his way home, "send recipe for spice cookies a.s.a.p."
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 3 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
- Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
- Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
- To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 86 milligrams, Sugar 20 grams, TransFat 0 grams
HONEY & SPICE COOKIES
More than just gingerbread, these Christmas cookies have our special festive spice mix and are dipped in dark chocolate. Get the kids involved in baking them
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 42m
Yield Makes approx 35
Number Of Ingredients 8
Steps:
- Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our festive spice, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.
- Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.
Nutrition Facts : Calories 103 calories, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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