Soft Ginger Creams
I adapted this recipe to make it egg and dairy free. The kids loved them (and I did too)! Makes around 3 dozen cookies.
1/3 c. shortening
1/2 c. granulated sugar
1 t. powdered ginger
1/2 t. baking soda
1 t. baking powder
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1/2 c. molasses
1/2 c. water
1 T. canola oil
2 c. all-purpose flour
Icing:
2 c. sifted powdered sugar
2 T. melted butter or margarine
3 - 4 t. milk
In a large mixing bowl, beat the shortening with mixer for 30 seconds. Add sugar, ginger, baking soda, baking powder, nutmeg, cinnamon, cloves and salt. Beat until combined, occasionally scraping the sides of the bowl. Beat in molasses, water and oil on low speed until combined. Gradually add flour and mix until well combined. Cover and chill dough for 3 hours. Dough will be soft. Drop the dough by rounded teaspoon (keep them small) 2 inches apart on greased cookie sheets. Bake in 375 preheated oven for 9 - 10 minutes or until the edges are firm. Allow to cool and frost with icing.
Icing: In a mixing bowl, combine the powdered sugar, melted butter and 3 t. of milk. Stir in additional milk if needed. Drizzle over cookies.
Wednesday, November 30, 2011
Cinnamon Chocolate Chip Cake
Cinnamon Chocolate Chip Cake
1/2 c. (1 stick) butter or margarine, room temp
1 1/4 c. sugar, divided
2 eggs
1 c. sour cream
1 t. vanilla extract
2 c. flour
1 1/2 t. baking powder
1 t. baking soda
1/4 t. salt
2-3 T. milk
1/2 t. cinnamon
1 - 12 oz. bag chocolate chips
Preheat oven to 350. In a mixing bowl, combine butter or margarine, 1 c. sugar and eggs. Beat until light and fluffy. Add sour cream and vanilla; blend thoroughly on low. In another bowl, combine flour, baking powder and soda, and salt. Add gradually to beaten mixture. Add milk as needed to thin batter to spread in pan more easily. Pour half of batter into greased 9x13 baking pan. In a small bowl, combine the remaining sugar and the cinnamon. Sprinkle half of the sugar-cinnamon mixture and half of the chocolate chips over the batter. Pour the remaining batter into the pan and sprinkle with remaining sugar-cinnamon mixture and chocolate chips. Bake at 350 for 30 - 35 minutes.
1/2 c. (1 stick) butter or margarine, room temp
1 1/4 c. sugar, divided
2 eggs
1 c. sour cream
1 t. vanilla extract
2 c. flour
1 1/2 t. baking powder
1 t. baking soda
1/4 t. salt
2-3 T. milk
1/2 t. cinnamon
1 - 12 oz. bag chocolate chips
Preheat oven to 350. In a mixing bowl, combine butter or margarine, 1 c. sugar and eggs. Beat until light and fluffy. Add sour cream and vanilla; blend thoroughly on low. In another bowl, combine flour, baking powder and soda, and salt. Add gradually to beaten mixture. Add milk as needed to thin batter to spread in pan more easily. Pour half of batter into greased 9x13 baking pan. In a small bowl, combine the remaining sugar and the cinnamon. Sprinkle half of the sugar-cinnamon mixture and half of the chocolate chips over the batter. Pour the remaining batter into the pan and sprinkle with remaining sugar-cinnamon mixture and chocolate chips. Bake at 350 for 30 - 35 minutes.
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