How To make Beth's Gingersnaps
2 1/4 c Flour
1 c Brown sugar; packed
3/4 c Shortening
1/4 c Molasses
1 Egg
1/2 ts Salt
1 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Nutmeg
Sugar In a mixing bowl combine about 1/2 of the flour and the rest of the ingredients (except for the plain sugar). Beat with an electric mixer on medium to high speed until thoroughly blended. Beat in remaining flour. Shape dough into 1" balls. Roll in the white sugar. Place 2" apart on a ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until set and tops are cracked. Cool cookies on a wire rack. Makes about 48 cookies. This even works if you drop your molasses bottle on the flour, and you can't get more molasses so you mix a scant 1/4 cup of extra brown sugar and a little oil. We then added some extra spices. When you are desparate enough, you try anything. Jo Ferry -----
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How to Make Soft Baked Gingersnap Cookies
Make soft baked gingersnap cookies at home. It's easy with this freezer friendly recipe.
This recipe makes 72 cookies, enough to bake half and batch and freeze the rest for later. These cookies would make a great gift too.
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Beth's Chocolate Hazelnut Linzer Cookies (KIN COOKIE COLLAB!)
Learn how to make my chocolate hazelnut linzer cookies! A wonderful Christmas Cookie Idea for holiday entertaining. This video is part of a Kin Community's 3rd Annual Cookie Collab, where every day a different YT Creator will post their favorite Christmas Cookie recipes. This one is mine! Hope you enjoy! xx
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BETH'S CHOCOLATE HAZELNUT LINZER COOKIES RECIPE
Makes (24) Sandwiched Cookies
INGREDIENTS:
1 cup (240 g) butter
1 ¼ cups (125 g) powdered sugar
1 egg
1 egg yolk
2 tsp (10 ml) vanilla extract
1 ½ cups (180g) all-purpose flour
2 cups (240g) of Hazelnut Flour or Hazelnut meal (same thing)
½ tsp salt (2.5 ml)
¼ tsp (1.25 ml) baking powder
1/3 cup (80 ml) chocolate hazelnut spread (Nutella or other brand)
2-3 tbsp (26-39g) powdered sugar for dusting
METHOD:
Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolk one at a time until well combined.
Then add vanilla extract.
In a smaller bowl combine all-purpose flour, hazelnut flour, salt, baking powder. Whisk together until combined. Add to the flour mixture to the butter mixture in thirds, until combined.
The dough will be very sticky. Remove the dough and form into 2 equal-sized mounds, place on parchment paper or wax paper. Flatten into disks (by folding the paper over it. It will be easier this way than handling it since it is so sticky!) and wrap in paper well. Refrigerate at least 4 hours or over night.
Then roll out one disk on a floured surface to 1/8 thick. Using the bottom half of the Linzer cookie cutter, cut out the bottoms and place on a parchment lined cookie sheet.
Bake bottoms at 350F (176C) for 10 mins. Remove and allow to cool on baking tray. They will continue to “bake” this way sitting on the hot tray and firm up.
Then add the star attachment to the Linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.
Once the cookies are cooled, dust the tops with powdered sugar.
Then dollop a small amount (about the size of a marble) of Nutella on the bottom cookie, in the center. Top with star tops.
NOTE: Cookies could be baked the day before and assembled the day of.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Gingersnap Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Gingersnap Cookies. Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter. The longer you bake Gingersnaps, the more crispy they become, and while these are perfect with coffee, kids love this American favorite with a tall glass of milk.
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How to make Gingersnap Cookies Tutorial
How to make Gingersnap Cookies Tutorial
Recipe from my Daughter-in-law Charity
Recipe:
Cream together:
3/4 cup butter
1 cup brown sugar
Stir in:
1 egg
1/4 cup molasses
Add:
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup flour
Mix together
Add remaining 1-1/4 cup flour
Chill in freezer for a least 15 min.
Shape dough into balls and roll in granulated sugar. Place on greased cookie sheet. Bake in a 375 oven for 10 minutes.
Enjoy!
Montauk Point by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How to Make an Easy Gingersnap Crust!
This easy gingersnap and walnut crumb crust will elevate all your pies to a whole new level!
Find the recipe here:
How to Make Big Soft Ginger Cookies | Allrecipes.com
Get the recipe for Big Soft Ginger Cookies @
Watch how to make a 5-star ginger cookies for Christmas or any time! The name says it all—these classic Christmas cookies are big, soft, and gingery.
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