184381 giant ginger cookies with tangy lemon icing Recipes

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

all purpose flour, cornstarch, ground nutmeg, salt, unsalted butter, room temperature, sugar, grated lemon peel, vanilla extract, lemon icing

unsalted butter, at room temperature, icing sugar, grated lemon zest (from 1 lemon), salt, flour, plus more for rolling, granulated sugar, for sprinkling, cream cheese, at room temperature, grated lemon zest (from 1 lemon), icing sugar

frozen unsweetened raspberries (about 3 cups), thawed, sugar, premium lemon ice cream

cookies, butter - softened, icing sugar, lemon extract, all-purpose flour, salt, lemon filling, sugar, cornstarch, water, tblspn butter, grated lemon peel, lemon juice, icing sugar for garnish

butter or 1/2 cup margarine, brown sugar, molasses, egg, flour, baking powder, baking soda, salt, cinnamon, ginger, buttermilk, sugar, lemon , juice and zest of, grated

soft ginger cookies, all-purpose flour, ground ginger, baking soda, ground cinnamon, salt, margarine, softened, white sugar, egg, water, molasses, white sugar, preheat oven to 350 degrees f (175 degrees cup)., sift together the flour , ginger, baking soda, cinnamon, cloves, and salt., aside ., in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy., beat in the egg , then stir in the water and molasses., gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls , and roll them in the remaining 2 tbsp of sugar., place the cookies 2 inches apart onto an ungreased cookie sheet , and flatten them., bake for 8 to 10 minutes in the preheated oven., allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely., store in an airtight container.

ice cream , flavor of choice, ice cream , flavor of choice, oreo cookies, turtle shell ice cream topping, butter, icing, flavor or 16 oz icing, color of choice

lemons, whole roasting chicken (about 5 lbs), salt, pepper, olive oil, garlic cloves, minced, parsley, fresh, chopped, thyme, fresh, chopped, rosemary, fresh, chopped, yellow onion, peeled and quartered, fennel, cut into wedges, red onions, peeled and cut into wedges

all-purpose flour, ground ginger, ground cinnamon, baking soda, salt, ground white pepper, unsalted butter, softened (1 1/2 sticks), sugar, brown sugar, egg, molasses, minced candied ginger, minced fresh ginger, turbinado sugar or coarse granulated sugar, powdered sugar, powdered egg whites (or meringue powder), milk, lemon , zest of, lemon , juice of

unsalted butter, at room temperature, granulated sugar, egg yolks, vanilla extract, grated lemon rind (about 2 lemons), poppy seeds, sour cream, all-purpose flour, baking powder, baking soda, salt, icing, sugar, butter, at room temperature, freshly squeezed lemon juice (1/2 lemon)

water, fresh ginger, sliced, sugar, lemon zested, firm pears , such as bosc or anjou, peeled, cut into thin wedges, cut core away as you work, french vanilla bean ice cream, ground cinnamon, for garnish, fresh blueberries

flour, granulated sugar, ground ginger, baking powder, butter, egg, preserved gingerroot, finely chopped, candied cherry, finely chopped, ginger syrup (from preserved gingerroot), sugar, lemon juice, strained

flour, baking soda, cinnamon, nutmeg, allspice, salt, light brown sugar , packed, dark corn syrup, egg, grated lemon zest (rind ), butter, melted, unsweetened chocolate, melted, anise extract, sour cream, powdered sugar, butter, softened, salt, fresh lemon juice, grated lemon zest (rind )

lemons, water, jaggery or 1/2 cup light brown sugar, fresh ginger, mint leaves

tangy lemon bundt cake, lemon jello, warm orange juice, water, vegetable oil, lemon cake mix, eggs, glaze, powered sugar, lemon juice, salt

lemons , juice of, olive oil, dijon mustard, oregano, dried rosemary, crushed, garlic powder, black pepper