How To make Granny's Spice Cookies
1 c Butter or margarine; softene
1 1/2 c Sugar
1 Egg; lightly beaten
2 tb Corn syrup, light
2 tb Orange peel; grated
1 tb Cold water
3 1/4 c All-purpose flour
2 ts Baking soda
2 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
Red hot candies Nonpareils; and/ or Springles Recipe by: Taste of Home Magazine, December/January
In a mixing bowl, cream butter and sugar. Add egg, corn syrup, orange peel and cold water. Combine flour, baking soda, cinnamon, ginger and cloves; ad to creamed mixture and mix well. Chill for at least an hour. On a lightly floured surface, roll dough, a portion at a time, to 1/8-inch thickness. Cu into desired shapes. Place on greased baking sheets. Decorate as desired. B at 375' for 6-8 minutes or until lightly browned. Shown with sprinkles lightly over, a red dot in center. A hole close to top with ribbon in hung on the tree, or laying on a plate. Cut with a scalloped biscuit cutter. Article: Favorites from Grandma's Pantry Submitted by Valerie Hudson, IA Her comments: Granny always had a batch of these delicious, crispy cookies waiting for us at her home. -----
How To make Granny's Spice Cookies's Videos
Homemade Gingernut Cookies
Homemade Gingernut Cookies – Deliciously crunchy and chewy ginger-spiced cookies that are better than store-bought. Perfect for dunking in tea or coffee!
FULL PRINTABLE RECIPE:
INGREDIENTS:
2 cups plain/all-purpose flour, 250g
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 and 1/3 sticks unsalted butter, 150g, melted
1 cup caster/granulated sugar, 200g
1/4 cup black treacle/light (not blackstrap) molasses, 80g
1 large egg
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Do you want a little bite? APPLE PIE SPICE COOKIES WITH BROWN BUTTER ICING! #ineedapiecenow
RECIPE BELOW????????
COOKED APPLES:
4 Granny Smith Apples
1 tsp lemon juice
4 tbsp butter
4 tbsp sugar
1 tsp apple pie spice
2 tbsp cornstarch
1/4 cup water
Peel, core and slice apples. Melt butter in a saucepan and add the apples, lemon juice, sugar and spice and cook until apples are tender. Whisk together cornstarch and water and add to the apples. Stir until thickened and remove from heat. Let cool.
COOKIES:
1 Box of Spice Cake Mix
1 tsp baking powder
2 eggs
1/3 cup vegetable oil
1 tsp vanilla extract
Whisk together cake mix and baking power. Add eggs, oil and vanilla and stir until dough is formed. Scoop dough using a tablespoon (or teaspoon if you want them smaller) and place on a cookie sheet and press the center of the dough. Bake at 350 for 10 minutes. Remove cookies from oven and let rest for 5 to 10 minutes. Transfer to a cooling rack and let cool completely.
BROWN BUTTER ICING:
2 tbsp butter
1/2 sifted powdered sugar
pinch of salt
1/2 tsp vanilla extract
1 to 2 tbsps whole milk
In a small saucepan melt butter on medium heat, stirring consistently. When brown specks begin to form immediately remove from heat and transfer to a bowl. Whisk in powdered sugar, salt, vanilla and milk until smooth. Add more milk if needed to get desired consistency.
Spoon apples into the cooled cookies and drizzle with the brown butter icing. Enjoy!
*These cookies will not last in your house lol but if you do have some left over you can store them in a lidded plastic container in the refrigerator*
*If you tried these let me know and if you like this recipe and others hit that subscribe button and feel free to bless that cashapp $TheeLadyBeast
CBG EP 1 - CBD Infused Nankhatai Recipe (Indian Cardamom Spiced Cookies)
Visit and enter offer code CARDOZ at checkout for $30 off your Ardent Decarboxylator purchase.
Learn how to make this CBD infused Nankhatai recipe just in time to celebrate Holi. They're incredibly easy and dangerously tasty.
Equipment List:
-Baking Tray
-Parchment Paper
-Large Bowl
-Medium Bowl
-Whisk
-Spatula
-Cookie Scooper (optional)
-Butter Knife
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Granny's Basler Brunsli - Christmas Chocolate and Nut Cookie
Granny’s chocolate and Nut cookie (“Basler Brunsli”)
Recipe for 1 baking tray / about 30 pcs
(542kcal/100g)
Ingredients:
3 bags walnuts (390g)
1 cup caster sugar (250g)
1 bar dark chocolate (100g)
1 tsp cinnamon powder (2g)
1 pinch cloves powder (0,1g)
2x egg white (72g)
1 tbsp Kirsch (cherry brandy) (8g)
Some icing sugar to roll out the dough.
Preparation method:
- Force the walnuts through a fine grater / food processor into a bowl.
- Also grind the chocolate with the same grater into the same bowl.
- Add the cinnamon powder, cloves powder and the sugar.
- Also add the egg white and the kirsch.
- Mix everything with your hands until you have a compact dough, don’t knead to long.
- Form the dough into a flat square and wrap it in cling firm. Put it in the fridge to settle for 2hrs.
- Add some icing sugar on to your working surface, put the dough on it and put some
icing sugar on the dough.
Spread out the dough with a rolling pin until it is about as thick as your little finger.
- Cut out the cookies with your biscuit cutters and put them on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- Bake the cookies at 130°C (266°F) for 25 minutes.
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
-These cookies shouldn’t be baked too hot! It is rather drying not baking.
My Granny always made these cookies for Christmas. The Walnuts give the a really nice flavor and she always put in a lot of Kirsch.
Preparation time: 25min
Cooking time: 25min
Start to Finish: 2h 50min
Shelf life:
-You can keep these cookies in a tin for about 3-4 weeks, notice that you have to work very clean and the tin should also be very clean, otherwise the cookies will grow mould.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
Grater / Food processer I use:
The grater I use is not available in the US, but this grater will do the same job just as fine:
In the UK there is a other version of the grater I use available which I recommend:
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