How To Make All Spice Cookies
Heather Tachna shares yet another family recipe! Grandma Mason's All Spice Cookies. They are delicious and very easy to make. You will love these cookies!
#allspiceeasyrecipes #allspicecookies
Coffee Spice Cookies
INGREDIENTS:
2 teaspoons Folgers Classic Roast® Instant Coffee Crystals
1 teaspoon hot water
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup chocolate decorator bits
PREPARATION DIRECTIONS:
1.DISSOLVE instant coffee in hot water. Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.
2.DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.
3.HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
4.BAKE 6 to 8 minutes or until set. Cool on rack.
Pumpkin Spice Cake Cookies, Baked by Anna Olson!
Pumpkin Spice Cake Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 30 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
Cookies
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar)
½ cup (100 g) packed light brown sugar
1 large egg
1 cup (250 g) pure pumpkin puree
2 ½ cups (375 g) all-purpose flour (plain flour)
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) ground nutmeg
Frosting:
½ cup 115 g unsalted butter, at room temperature
½ pkg 125 g cream cheese, at room temperature
2-3 cups 260-390 g icing sugar, sifted
1 tsp 5 mL vanilla extract
ground cinnamon, for sprinkling
1. Preheat to the oven to 350 F (180 C) and line 2 baking trays with parchment paper.
2. Beat the butter and both sugars together (by hand or with electric beaters) until smooth and then beat in the egg. Add the pumpkin puree and stir in well.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices and add this to the pumpkin batter, stir until evenly mixed. Use an ice cream scoop (#40) and scoop cookies onto the baking trays, leaving 2-inches (50 mm) between them. Bake the cookies for 17-20 minutes, until they lift easily from the tray. Allow the cookies to cool on the trays before frosting them.
4. For the frosting, beat the butter and cream cheese together until smooth and then add 1 cup (130 g) of the icing sugar, beating well. Add the vanilla and an additional cup of icing sugar, beating until fluffy and adding additional icing sugar until the frosting is a spreadable consistency.
5. Pipe or spread the frosting onto each cookie and enjoy. Sprinkle a bit of cinnamon on top of each frosted cookie.
The cookies will keep in an airtight container for a day, or refrigerated for 3 days (but best enjoyed at room temperature.)
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Pfeffernüsse - German Spice Christmas Cookies | Food Wishes
The name translates to “pepper nut,” which sounds odd when you consider the original recipe didn’t call for pepper or nuts, but that aside, these are ridiculously good, surprisingly easy, and I think they are the best Christmas cookie ever. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pfeffernüsse, follow this link:
You can also find more of Chef John’s content on Allrecipes:
How To Make Christmas Spice Cookies
I love Christmas cookies and these spiced varieties are reminiscent of Dutch speculaas and gingerbread. They are light, crisp and full of flavour well being nicely balanced between sweet and spice. The texture is divine and this recipe is my go-to cookie recipe regardless of whether I'm eating them plain or iced, dunked or on their own.
See below for the full recipe and for business enquires or if you would like to work with The Internet Chef please email expereince@theinternetchef.biz
225gm/ 8oz softened butter
1 cup of coconut sugar
1/2 cup brown sugar
1/2 cup caster sugar
3 cups plain flour
3 tsp cinnamon
1 tsp nutmeg
3 tsp ginger
1 tsp allspice
1/2 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
Cream the butter and sugar until light and fluffy and add the vanilla extract.
Sift the remaining dry ingredients and gradually add to the butter mixture.
Wrap the mixture in cling film and rest in the refrigerator for 1-2 hours.
Work the dough on a clean board with a bit of flour until the dough is soft and pliable.
Roll out of a floured surface to the dough is 2-3mm in thickness.
Cut the dough into desired shapes with a floured cookie and cutter and place the shapes on a baking paper-lined cooking tray.
Bake at 180C/350F in the oven for 8-9 minutes with the shelf set in the middle of the oven.
Allow the cooked cookies to cool completely on a wire rack before storing in an airtight container.
The cookies will keep for 3-4 days.
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America's Test Kitchen Soft and Chewy Molasses Spice Cookies
Get the Recipe:
In celebration of America's Test Kitchen's 20th anniversary, ATK super-fan Brian shows WHYY how to make their Soft and Chewy Molasses Spice Cookies.
Brian has cooked through almost every ATK recipe and documents his culinary adventure on his Instagram, @BrianBigNFun.
For this free recipe, visit: whyy.org/ATK20
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