74371 best ginger snap cookies Recipes

mango sorbet, amaretto , or other almond liqueur, crystallized ginger , available in asian foods section, gingersnap cookies, fresh raspberries

all-purpose flour, barley flour (or more all-purpose), ground cardamom, freshly ground black pepper, salt, brown sugar, margarine (or butter), chopped crystallized ginger, 1/8 inch dice

cookies and cream, butter, melted, cookie dough cream ice cream, softened, caramel ice cream topping, shaved semi-sweet chocolate, for garnish

ginger brew (or ginger beer or ginger ale), raspberry flavored syrup, fresh lemon juice, crushed ice

cookie crumbs, brown sugar, butter, melted, cornstarch, milk, sugar, egg yolks, vanilla, egg whites, sugar

mango sorbet, amaretto or 2 oz other almond liqueur, crystallized ginger , available in asian foods section, gingersnap cookies, fresh raspberry

wholemeal self-rising flour, ginger, mixed spice (nutmeg, cloves, cinnamon etc), applesauce, splenda sugar substitute, egg white, sugar-free maple syrup, vinegar

flour, baking soda, cinnamon, ginger, allspice, salt, shortening, room temperature, butter, room temperature, egg, molasses, dark brown sugar , firmly packed, granulated sugar

unbleached all-purpose flour, kosher salt, unsalted butter, sugar, egg, chopped dried apricots (to taste), chopped crystallized ginger (to taste)

flour, cinnamon, baking powder, drops almond oil, sugar, eggs, vanilla, butter, ground cardamom, ground almonds or 4 oz ground hazelnuts, ground cloves (this looks a bit too heavy on the cloves to me), ground ginger (optional, not all recipes use this ), sliced almonds (optional)

all-purpose flour, baking soda, ground ginger, ground cinnamon, kosher salt, ground allspice, vegetable shortening, unsalted butter, softened, light brown sugar, granulated sugar, molasses, egg, turbinando sugar

all-purpose flour, whole-wheat flour, ground ginger, baking soda, ground cinnamon, freshly ground black pepper, salt, butter, softened, white sugar, egg, water, molasses, white sugar

pear halves in juice, brown sugar, chopped pecans, lemon juice, ground ginger, gingersnap cookies, crumbled

cookies and cream cake, basic yellow cake batter (i ll be posting later a basic yellow cake recipe that you can use if you have a little more time!), coarsely chopped chocolate cream sandwiches cookies (about 10-12 cookies) (i used oreo cookies), fluffy white icing, whole milk, all-purpose flour, unsalted butter, softened, granulated sugar, vanilla extract, sugar, finishing touch, ground chocolate sandwich cookies .

ginger, peeled and roughly chopped, sugar, water, place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. strain and allow to cool fully before use., frozen cranberries, lime, juiced, vodka or gin, cranberry juice, splash club soda, shaved ginger

gingered sweet potatoes, spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins., sweet potatoes, peeled, green onions, chopped (white only ), heavy cream, dried ground ginger, light corn syrup, brown sugar, chopped raisins, worcestershire sauce, salt, ground black pepper, dry mustard, preheat oven to 325of., cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. drain. when cool enough to handle, slice into 1/2 inch thick slices. set aside., in a medium saucepan over medium heat , combine onions, cream, and ginger. reduce heat; simmer 4 to 5 minutes. stir in corn syrup, brown sugar, raisins, worcestershire sauce, salt, pepper and dry mustard. heat thoroughly, until thickened., in a 2-quart casserole , arrange sliced potatoes. pour sauce over potatoes. bake for 15 to 20 minutes. serve hot. serve 8

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.