Gingersnap Mix In A Jar Recipes

GINGERBREAD COOKIE MIX IN A JAR

Steps:

• Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers.
• Attach a card to the jar with the following directions: Gingerbread Cookies 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven. Decorate as desired.

COOKIE JAR GINGERSNAPS

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

GINGERSNAPS

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

GRANDMA'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GINGERSNAP MIX IN A JAR

Steps:

• Spoon the brown sugar into a 1-quart jar and press down until you have an even layer.
• Sift the flour, baking powder, baking soda and salt into a bowl; spoon into the jar over the brown sugar.
• Sprinkle ginger, cinnamon and cloves over the top.
• Seal the jar and attach a tag with the following instructions:.
• Preheat oven to 350 deg F.
• Pour contents of the jar into a large bowl and stir in 3/4 cup melted unsalted butter (1 1/2 sticks) and 1 large egg.
• Roll the dough into balls the size of large marbles and place an inch apart on an ungreased baking sheet.
• Bake in the middle of the oven until firm and lightly browned on the edges, about 14 minutes.
• Transfer cookies to racks to cool.

GINGER SNAP

Steps:

• Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim. Dip into a saucer with ground cookie. Scoop ice into shaker. Pour ginger juice, rum and cinnamon schnapps into a shaker. Add a pinch of ground cloves. Separate an egg and add egg white to shaker. Shake vigorously for at least 20 seconds until drink is frothy and foamy. The longer you shake, the foamier the drink. Add ginger beer and stir slightly. Pour into glass.
• Garnish with a cinnamon stick and crystallized ginger square, and sprinkle the top with finely ground gingerbread cookie.

GINGERBREAD GIFT JARS

Steps:

• Mix sugar with ginger, allspice and cinnamon. Spoon into a jar and pack down tightly. Add a layer of crystallised ginger. Mix flour with baking powder and bicarbonate of soda and spoon on top of the ginger. Put on the lid, decorate with ribbons and a cookie cutter.
• Label with cooking instructions: Mix 150g melted butter with 1 tbsp golden syrup and 1 egg yolk. Add to the dry ingredients, mix well, then knead to a dough. Chill for 15 mins then roll out. Cut into biscuits and bake at 200C/180C fan/gas 6 for 8-10 mins. Cool on a wire rack.

GINGERSNAP BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a large bowl, beat sugar and butter until light and fluffy.
• Blend in eggs and vanilla.
• In separate bowl, combine spices and remaining ingredients.
• Gradually add to sugar mixture; blend until dough comes together.
• Do not overmix.
• Divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.
• Place dough on ungreased cookie sheet.
• Bake 25 minutes or until lightly browned.
• Allow to cool on a baking rack 20 minutes.
• Cut log crosswise with a sharp serrated knife into 1/2-inch slices on cookie sheet.
• Bake at 350°F for 14-16 minutes or until lightly browned and crisp.
• Cool, then store in a tightly covered container.

GINGERSNAP PALMIERS

Steps:

• Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.
• Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.
• Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).
• Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.
• Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.