GREAT-GRANDMA'S OATMEAL COOKIES
Not only is this recipe a favorite of my husband's, it's extra special to me because it goes back to my great-grandmother. For holidays, we like to sprinkle on colored sugar for a festive touch. -Mary Ann Konechne, Kimball, South Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 12 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts. , On a surface sprinkled with additional sugar, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
OMA'S GINGER COOKIES
These little cookies are my grandmother's specialty. Perfect to keep in the freezer for later as well! I used to make these all the time with my grandmother, now I get a huge basket of them for every holiday and birthday! In my grandmother's instructions, it tells you to sift some of the ingredients. It makes for a nicer batter, but I don't own a sifter and it's not particularly necessary, I used a whisk or a fork to turn and fluff the dry ingredients before adding.
Provided by Abby Cobb
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.
- Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.
- Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.
- Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 20.1 g, Cholesterol 22.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 226.7 mg, Sugar 11.3 g
GINGERBREAD COOKIES
Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 32m
Yield Makes 20 cookies
Number Of Ingredients 11
Steps:
- Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.
- Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.
Nutrition Facts : Calories 135 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
OMA'S GINGERBREAD HOUSE
My Mom used to come to the school and make gingerbread outhouses with the kids in our class. She did this for all three of us kids. (She would use this recipe but would change the measurements a fair bit) It was awesome. This is the recipe that she has used for YEARS. I am not sure where she got the recipe from originally though.
Provided by Saturn
Categories Dessert
Time 25m
Yield 1 house and a base
Number Of Ingredients 12
Steps:
- Mix ingredients in order given.
- Flour liberally! It will start out a bit sticky. Just keep adding flour to your board and your rolling pin. Turn it often.
- Roll to a maximum thickness 1/4" (1 cm).
- Bake at 350°F until brown and slightly crisp. It is hard to give a time for how long to bake. It depends on how many pieces you have on your sheet, how thick they are, etc. I found that they all needed a minimum of 8 minutes. And then I just kept checking every 3 minutes after that.
- Dust the flour off of the pieces after they have cooled. A pstry brush works well for this.
- Glue: Melt a fair amount of sugar in a large heavy pan over low heat. Mom used a cast iron pan. We started with about 2 cups of sugar and ended up adding about another cup. Keep stirring and waiting. You want the sugar to get to the point where it is almost a clear brown. Be careful though, the "glue" burns BADLY if dripped on skin.
- Mom would simply "dip" the edge of the piece that she wanted to glue into the sugar and then press it with the other piece. When it cools, it is VERY hard and holds very well. It does cool quickly though, so work fast.
- For Icing: Beat egg whites until stiff. Slowly add in all of the icing sugar.
- To make cookies: Bake until lightly browned for soft cookies. Crisp cookies will keep better though.
- There is enough dough to make a house and a free form base to put your house on. Or you can simply make a bunch of cookies with the "leftovers".
- Mom has some hand drawn pictures of how to cut out the house. Here are her measurements and directions.
- Cut 2 side walls: 7" x 4".
- Cut 2 roof panels: 9 1/2" x 8".
- Cut 4 chimney pieces: 2 1/4" x 1 1/4" (in two of them, cut a 1" V into the bottom so that it will "straddle" the peak of the roof).
- Cut 2 end walls: 6" x 9" (4" up the sides, cut diagonally to the top center to make a point). In one end, cut out door and two windows. Bake the door along side.
- For the windows: Place foil underneath and fill with crushed lollipop. Bake as usual.
- Base: Simply roll out the leftover dough to make a free form base. Make sure that it is wide enough for the house.
- NOTE ABOUT CLEAN-UP: Don't fret! Your pan that you melted the sugar in is certainly not ruined! All you need to do is add some hot water, let sit for a little while (5-10 minutes) and then rinse it out. If for some reason, that isn't quite working, simply heat the pan full of water over low heat for a short while (again, about 10 minutes).
OMA'S DANISH GINGERBREAD COOKIES
Steps:
- Have all ingredients at room temperature. Cream together: butter, sugar & brown sugar. Add to mixture: molasses & corn syrup. Sift together dry ingredients and then add to creamed mixture. Mix well. When good consistency for rolling, divide into small batches & wrap in waxed paper. Chill over night. Bring to right temperature for rolling, roll, cut using gingerbread men molds and place on cookie sheet. Decorate the cookies with current eyes, red hots for noses. Make a tiny hole at the head to insert wire for hanging. Bake at 350 degrees for 8 minutes. After the cookies have cooled completely, ice the bottom half, making skirts and pants. Insert wires for hanging.
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4.5/5 (8)Category DessertCuisine DanishTotal Time 36 mins
- First, melt the butter, sugar, and molasses over a low heat until the sugar dissolves and everything combines. Let this cool for 5-10 minutes, or until room temperature.
- Combine the flour, cinnamon, ginger, cloves, baking soda, and salt in a separate bowl. If using potaske, dissolve it in 1 tsp water and omit the baking soda.
- Add the dry ingredients (and potaske, if using it) into the molasses mixture, and stir together until no dry spots remain. Wrap the final dough in cling film and place in the fridge overnight (or longer). You can also shape the dough into a log and cool it in this shape, if you want to cut out the cookies with a knife instead of rolling them out.
- When you are ready to bake the cookies, preheat the oven to 350 F (175 C). Line two or three baking sheets with parchment paper (I do two at a time, but up to you and how much oven space you have).
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