Lickety Split Gingersnaps Recipes

Steps:

• Heat oven to 375°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in Bisquick mix, allspice and ginger.
• On surface sprinkled with Bisquick mix, gently roll dough in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll, 3/4 to 1 inch in diameter and about 12 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart. Sprinkle granulated sugar down centers of rolls.
• Bake 12 to 15 minutes or until set and slightly cracked. Cool on cookie sheet 5 minutes. Cut diagonally into about 1-inch strips. Carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Steps:

• Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
• Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
• Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

Steps:

• Scoop yogurt into 4 dessert cups.
• Top with remaining ingredients.

Steps:

• In the top of a double boiler, combine pudding mix, water, and egg.
• Cook over boiling water until thickened, stirring constantly.
• Cover and cook 10 minutes more.
• Stir in butter.
• Remove from heat.
• Add vanilla.
• Spoon into serving dishes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
• Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
• Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.

Steps:

• Combine flour, sugar, cocoa, baking soda and salt in large bowl.
• Add water, oil, vinegar and vanilla; stir with spoon or wire whisk just until batter is smooth and ingredients are well blended.
• Pour into greased and floured 9-inch layer pan or 8-inch square pan.
• Bake at 350 for 35-40 minutes or until tester comes out clean.
• Cool in pan; frost as desired.

Steps:

• Melt chocolate in heavy 1-quart saucepan over lowest possible heat, stirring constantly.
• Dip spoons into melted chocolate, coating only the bowl of each spoon. Sprinkle with candy decorations. Place spoons on waxed paper until chocolate is set.
• Wrap spoons in plastic wrap or cellophane.