Mrs Fields Gingersnaps Recipe 325 Recipes

MRS FIELDS GINGERSNAPS RECIPE - (3.2/5)

Steps:

• Preheat oven to 300d F. In a medium bowl combine flour, soda, salt, ginger, crystallized ginger, allspice and pepper. Mix well and set aside. In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Chill the dough in the refrigerator for 1 hour-the dough well be less sticky and easier to handle. Form dough into balls 1 inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart. Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a cool, flat surface.

ENGLISH GINGER SNAPS

Steps:

• Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
• Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
• Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.

MRS. FIELDS COOKIE RECIPE I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
• Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
• In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
• Stir butter mixture into flour/oatmeal mixture. Blend well.
• Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.

MRS. FIELDS' GINGERBREAD MEN RECIPE - (4/5)

Steps:

• COOKIES: Pre-heat oven to 325°F. Whisk together flour, soda, salt, cinnamon, ginger, and cloves in a medium bowl In large bowl with an electric mixer cream butter and sugar. Scrape down the sides of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Blend on low speed until combined; do not overmix. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm. On floured surface with a floured rolling pin, roll dough out to 1/4-inch thickness. With floured cookie cutters cut into gingerbread men. Gather scraps and re-roll dough until all dough is used. Place on ungreased baking sheets 1/2-inch apart. Bake for about 10 minutes or until the edges have just browned. Remove from the oven and cool on a cookie sheet for at least 10 minutes. If you want to use raisins to decorate the cookies, plump raisins first by soaking them in warm water for 5 minutes. Discard water. Use raisins as eyes, mouth and buttons. ICING: Whisk sugar and milk together in a small bowl until mixture is smooth but liquid. If it seems dry, add 1/4 teaspoon more milk. Spoon icing into a pastry bag fitted with a small piping tip. Decorate gingerbread men as desired.

AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Mix together flour, oat flour, salt, baking powder and baking soda.
• Stir in chocolate chips, grated Hershey bar and nuts (if using).
• Drop by 1 1/2" balls onto ungreased cookie sheet.
• Bake at 375° for 6-10 minutes.
• NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
• Cookies will be soft but will firm up a bit after cooling.