Food recipes
Crisp Almond Gingersnaps
Crisp Almond Gingersnaps Ingredients: butter, without salt sugars, granulated syrups, corn, light spices, cinnamon, ground spices, cloves, ground spices, ginger, ground leavening agents, baking soda nuts, almonds whea...
Crisp Almond Gingersnaps
Ingredients:
butter, without salt
sugars, granulated
syrups, corn, light
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
leavening agents, baking soda
nuts, almonds
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 325F.
Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl.
Beat until well blended and light.
Stir in nuts and flour.
On a lightly floured board shape dough into 2 logs about 10-inches long.
Wrap tightly in waxed paper or plastic wrap, chill overnight.
Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
Cool cookies on a wire rack.
Store in an airtight cookie tin in a cool dry place.
Ingredients:
butter, without salt
sugars, granulated
syrups, corn, light
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
leavening agents, baking soda
nuts, almonds
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 325F.
Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl.
Beat until well blended and light.
Stir in nuts and flour.
On a lightly floured board shape dough into 2 logs about 10-inches long.
Wrap tightly in waxed paper or plastic wrap, chill overnight.
Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
Cool cookies on a wire rack.
Store in an airtight cookie tin in a cool dry place.