Soft gingerbread. I don't really have any holiday dessert staples, but I always make a batch of gingerbread.
Ooh, SOFT gingerbread sounds great. I love the gingerbread flavor, but I detest crunchy cookies, and most gingerbread is crispy. Bleh. I could totally get behind soft gingerbread.
I always make 7 types of cookies Christmas week. I take off the whole week and Monday is baking day so tomorrow I'm making chocolate chip, soft drop sugar cookies (i hate rolling them out and using cookie cutters), chocolate mint cookies, soft ginger cookies, tea cookies, s' more cups and pecan praline cookies
Soft gingerbread. I don't really have any holiday dessert staples, but I always make a batch of gingerbread.
Ooh, SOFT gingerbread sounds great. I love the gingerbread flavor, but I detest crunchy cookies, and most gingerbread is crispy. Bleh. I could totally get behind soft gingerbread.
Me too. Not a fan of crunchy cookies.
Soft gingerbread
1 C Granulated Sugar 1 C Grandma's Molasses (unsulphered) 3/4 C Unsalted Butter 1/2 C Hot Water 2 Eggs 1 tbsp. Baking Soda 1 tbsp. Ground Cinnamon 1/2 tbsp. Salt 1 1/2 tbsp. Ground Ginger 6 C All-Purpose Flour
Combine first four ingredients, rinse molasses out of cup with the hot water. Add the eggs and mix. Add the spices, then the flour, one cup at a time, and mix well. Separate into two disks and store in a ziplock bag with a piece of plastic wrap between the disks. Refrigerate dough until firm. Preheat oven to 350 degrees. Roll out one disk at a time and cut with a cookie cutter. Bake at 350 degrees for 10 minutes.
It gets tough to combine all the flour even with a stand mixer, so I usually end up dumping it onto the counter and hand kneading it after the last cup of flour is in. Also, you don't want to over or under bake. Rule of thumb for me is to set the timer, then take a look when it goes off. If the tops are still glossy looking, bake for an extra minute or two. If they're matte, they're ready to take out.
apalettepassion.wordpress.com/ WHO IS BONQUIQUI!?!?!?!??!
"I was thinking about getting off on demand, but it sounds like I should be glad that I didn't"
I posted this the other day, I think. My faves are Southern Living Kahlua Wafers. They're festive, go great with coffee or hot chocolate, and easy to make. I usually cut them out with a star cookie cutter, then dip 1/2 the cookie in melted white chocolate.
Molasses cookies; chocolate nut "brownie mounds;" and icebox cookies, which are just a whole lot of butter, eggs and flour with Brazil nuts and a tsp of cinnamon thrown in.
I don't intend to make the same cookies each year, but I have made one the last few years that my grandma used to make. It's called a crispy delight, and it has oatmeal, rice krispies and coconut. I'm also making trying out those chocolate crackle cookies.
I do make a cinnamon chip applesauce coffee cake each year for Christmas breakfast.
My nana's cream cheese sugar cookies. They're seriously the best.
I just made my grandmother's. I use a cookie press and will roll out some dough for use with my Christmas cookie cutters. I also split a batch and color half green and half red to go through the press, my girls love decorating them.
Post by pierogigirl on Dec 21, 2014 21:55:07 GMT -5
sour cream cut out cookies peanut blossoms one other kind: this year I'm thinking of doing chocolate crackles, I also want to learn how to make almond horns. Sometimes I make Italian ricotta cheese cookies (jeanettes - sp?)
Peanut clusters! 1 bag each of chocolate and butterscotch melted in a double broiler with 1 cup peanut butter. Add a pound of roasted, unsalted peanuts and drop onto a foil covered cookie sheet(or 3) and pop in the fridge or freezer.
A coworker made them today but poured then into the cookie sheet like bark. She said it turned out really well!