Food recipes
Hot and Spicy Gingersnaps
Hot and Spicy Gingersnaps Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda spices, ginger, ground spices, cinnamon, ground spices, cloves, ground salt, table spices, pepper, red o...
Hot and Spicy Gingersnaps
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, brown
sugars, granulated
molasses
egg, white, raw, fresh
sugars, granulated
Directions:
Preheat oven to 350.
Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
Beat the butter in a mixing bowl until fluffy.
Add brown sugar and 1/2 cup sugar and blend.
Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
Add the flour mixture 1/3 at a time and combine well after each addition.
Spread 4 tablespoons of sugar on a small plate.
Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated.
Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper.
Bake for 8-10 minutes or until nicely browned.
Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
*A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, brown
sugars, granulated
molasses
egg, white, raw, fresh
sugars, granulated
Directions:
Preheat oven to 350.
Mix flour, baking soda, ginger, cinnamon, cloves, salt and cayenne together.
Beat the butter in a mixing bowl until fluffy.
Add brown sugar and 1/2 cup sugar and blend.
Add the molasses and then the egg whites 1/2 at a time, making sure to mix well after each addition.
Add the flour mixture 1/3 at a time and combine well after each addition.
Spread 4 tablespoons of sugar on a small plate.
Shape the dough into 3/4 inch balls and roll in the sugar until lightly coated.
Arrange the balls 1 inch apart on a cookie sheet lined with parchment paper.
Bake for 8-10 minutes or until nicely browned.
Cool on the cookie sheet for two minutes before removing to a wire rack to cool completely.
*A helpful hint from the JL -- use pretty crystal glasses, dampened with water to press into the dough for pretty, decorative designs on your cookies.