Food recipes
Extra Spicy Ginger Snappers
Extra Spicy Ginger Snappers Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda spices, cinnamon, ground spices, ginger, ground spices, cloves, ground salt, table spices, pepper, red...
Extra Spicy Ginger Snappers
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
sugars, brown
molasses
egg, white, raw, fresh
sugars, granulated
Directions:
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
Add the sugars and mix well.
Add the molasses and mix.
Add the egg whites in 2 bathes, mixing to combine after each addition.
Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350*.
Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4" balls -- then roll each ball in the sugar until lightly coated.
Transfer to the cookie sheets, leaving 1" of space between the cookies.
Bake until browned, 8-10 minutes.
Let the cookies cool on wire racks and store in an airtight container.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
sugars, brown
molasses
egg, white, raw, fresh
sugars, granulated
Directions:
Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment, or use a hand mixer.
Add the sugars and mix well.
Add the molasses and mix.
Add the egg whites in 2 bathes, mixing to combine after each addition.
Add the dry ingredients in three batches, mixing to combine after each addition.
Heat the oven to 350*.
Spread the last cup of granulated sugar on a small plate -- Roll the dough into 3/4" balls -- then roll each ball in the sugar until lightly coated.
Transfer to the cookie sheets, leaving 1" of space between the cookies.
Bake until browned, 8-10 minutes.
Let the cookies cool on wire racks and store in an airtight container.