Civil War Ginger Spice Cookies Recipes

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CIVIL WAR APPLESAUCE COOKIES



Civil War Applesauce Cookies image

taste of the past that is surprisingly sweet! my son & his classmates loved them. his teacher insisted on more.

Provided by Elizabeth in The So

Categories     Drop Cookies

Time 12m

Yield 48-100 cookies, 48 serving(s)

Number Of Ingredients 10

2 1/4 cups sugar
1 1/3 cups shortening
3 eggs
2 teaspoons vanilla
1 cup applesauce
6 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons nutmeg
1 teaspoon salt

Steps:

  • Cream shortening, sugar, eggs and vanilla.
  • Add applesauce and mix well. Add sifted dry ingredients and blend well.
  • Drop by heaping tablespoon on greased cookie sheets.
  • Flatten and sprinkle with sugar.
  • Bake at 375 degrees for 10-12 minutes.
  • They Do Not Brown! {almost true, they are hard to burn but i managed to do it. they are forgiving if you are a couple of minutes late}.

Nutrition Facts : Calories 153.2, Fat 6.2, SaturatedFat 1.6, Cholesterol 13.2, Sodium 96, Carbohydrate 22.5, Fiber 0.5, Sugar 9.5, Protein 2

GINGER SPICE COOKIES



Ginger Spice Cookies image

Categories     Cookies     Dairy     Egg     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Back to School     Spring     Edible Gift     Cinnamon     Clove     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30

Number Of Ingredients 13

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Sugar

Steps:

  • Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
  • Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
  • Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

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