Food recipes
Midnight Gingersnaps
Midnight Gingersnaps Ingredients: molasses butter, without salt wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, ginger, ground cocoa, dry pow...
Midnight Gingersnaps
Ingredients:
molasses
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
cocoa, dry powder, unsweetened
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, red or cayenne
spices, pepper, black
spices, nutmeg, ground
salt, table
Directions:
Stir together the molasses and butter in a saucepan over medium heat until it begins to boil.
Remove from heat and set aside to cool until cool enough to handle.
Stir together flour, baking powder, ginger, cocoa powder, sugar, cinnamon, clove, cayenne pepper, black pepper, nutmeg, and salt in a large bowl until thoroughly blended.
Pour in the warm molasses mixture, and stir until a dough forms.
Preheat oven to 375 degrees F (190 degrees C).
Refrigerate until the dough firms, about 10 minutes.
Form dough into balls, using about 2 tablespoons per cookie.
Place onto a baking sheet, and flatten slightly.
Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients:
molasses
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
cocoa, dry powder, unsweetened
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, red or cayenne
spices, pepper, black
spices, nutmeg, ground
salt, table
Directions:
Stir together the molasses and butter in a saucepan over medium heat until it begins to boil.
Remove from heat and set aside to cool until cool enough to handle.
Stir together flour, baking powder, ginger, cocoa powder, sugar, cinnamon, clove, cayenne pepper, black pepper, nutmeg, and salt in a large bowl until thoroughly blended.
Pour in the warm molasses mixture, and stir until a dough forms.
Preheat oven to 375 degrees F (190 degrees C).
Refrigerate until the dough firms, about 10 minutes.
Form dough into balls, using about 2 tablespoons per cookie.
Place onto a baking sheet, and flatten slightly.
Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.