GINGER DROP COOKIES
My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! -Bethel Walters, Willow River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 158mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
HOMEMADE HONEY COUGH DROPS
Steps:
- In a heavy bottom sauce pot, boil sliced ginger in water. When it reaches boil, simmer until the liquid reduces to about 1/3 Cup. This will be the ginger extract.
- In the same pot with the ginger extract, add the honey and cinnamon stick and bring to boil. Watch the pot carefully because it will bubble up. Make sure it doesn't boil over or burn and be very careful not to touch the boiling honey. It's very very hot.
- Add a pinch of pink salt.
- Boil until the candy thermometer reads 250°F - hard candy temperature.
- If you are using candy mold, pour the honey mixture carefully into the mold. Set it aside until it's cooled and refrigerate until hardened.
- If you are using the powder sugar method, spread the powdered sugar (blend granulated sugar in a high power blender) on a cookie sheet about 1/2 inch in thickness. Make round circles with a back of round measuring spoon, creating small craters. Basically, you are making a "mold' right on the powder sugared surface on the cookie sheet. Pour the honey inside the craters. Yes, they will not be all perfectly uniform like silicone candy molds but you'll get the shapes you create and shape you want. You can also portion out the sizes you want too.
- When the cough drops are hard enough to pick up or unmold them if using the candy mold, roll them around in the sugar so they don't stick to each other. Store them in a glass jar in the refrigerator. I think they will last a quite awhile.
CHEWY GINGER DROP COOKIES
THIS RECIPE originated with my grandmother. My mom, an excellent baker, also made these cookies. Then I baked them for my family...my daughters made them...and now my granddaughters are making them - a true legacy I'm happy to share. -Lois Furcron, Coudersport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and sugar. Combine flour, baking soda, ginger and salt. Combine molasses and water. Add dry ingredients to the creamed mixture alternately with molasses mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with sugar. Bake at 350° for 13-15 minutes or until edges are set. Remove to wire racks to cool.
Nutrition Facts : Calories 174 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
GINGER DROPS
These cookies are large,moist and dark from molasses, perfect for the cookie jar! From the R.S.V.P. section of a September 1986 issue of Bon Appetit magazine. The recipe was requested from the historic Jackson Hotel in Poncha Springs, Colorado.
Provided by Leslie in Texas
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Using electric mixer, cream butter,sugar and molasses; beat in eggs, one at a time.
- Beat in remaining ingredients; do not overmix.
- Cover dough and refrigerate 1 hour.
- Preheat oven to 400 degrees.
- Line baking sheets with parchment;form dough into 1 1/2-inch balls.
- Arrange on prepared sheets, spacing about 1 inch apart.
- Flatten slightly with palm of hand.
- Bake until just firm to touch, 8 to 10 minutes.
- Cool completely on rack.
Nutrition Facts : Calories 136.4, Fat 3.7, SaturatedFat 2.2, Cholesterol 21.5, Sodium 143.8, Carbohydrate 24, Fiber 0.5, Sugar 10.8, Protein 2
FROZEN GINGER LEMON DROPS
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 33m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
- For the syrup:
- Bring water to a low simmer and stir until sugar dissolves.
- Add ginger and mint and allow to steep for 20 minutes. Strain and chill.
WALNUT-TOPPED GINGER DROPS
Enjoy these walnut topped candied ginger and cardamom spiced drop cookies that are drizzled with melted chocolate chips - an anytime dessert recipe that's ready in just an hour!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. On low speed, beat in remaining ingredients except walnuts and baking chips until well blended.
- On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Press 1 walnut half onto each cookie.
- Bake 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
- Meanwhile, place baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 to 45 seconds or until softened. Squeeze bag until mixture is smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut small tip from one bottom corner of bag. Squeeze bag to drizzle melted chips over cookies.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 3 g, TransFat 0 g
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