Here is your cookie for today!!! Snappy Ginger Cookies (Photo by Lorinda F.) 1 c. unsalted butter, softened 1 c. sugar 2 large eggs 1/2 c. molasses 4 c. all-purpose flour 2 Tbsp. cocoa powder 1 tsp. salt 2 Tbsp. ground ginger 1 Tbsp. ground cinnamon 1 tsp. ground cloves 1/2 tsp. cayenne powder 1 tsp. baking soda Frosting 2 c. powdered sugar 1 Tbsp. molasses 1/2 tsp. almond extract To Make Frosting: Blend together well until no lumps appear. If not thick enough, add more powdered sugar 1 Tbsp. at a time until you get thickness desired. NOTE: If you would prefer not having the molasses in frosting, you can use white syrup instead. To Make Cookies: Beat together butter and sugar until light and fluffy using an electric mixer. Slowly add eggs, one at a time to your sugar mixture until combined well. Add molasses in and continue to beat until combined. Using another bowl, whisk together flour, cocoa, salt, baking soda and spices. Take the dry mixture and slowly add to wet ingredients. Be sure mixer is on low speed to avoid powder flying everywhere. Mix just until combined well. Separate dough into two balls. Roll them out slightly with your hands on the counter. Wrap in clear wrap and close up well so the dough will not dry out. Place in refrigerator and leave over night. Remove from refrigerator and allow to rest on counter for approx. 30 minutes to allow dough to soften just to where you can roll it out with a rolling pin. You do not want the dough completely softened or to room temp. Sprinkle board with flour lightly. Roll dough to 1/4 thickness. Using cookie cutter, cut your cookie shapes out and place onto greased pan (or use cooking spray), leave about 1 spacing between them. They dont rise much but can stick to one another if touching. Conventional Oven: Preheat oven 350° Bake for 10-12 minutes or until lightly browned. Allow to cool right on your baking pan for 5 minutes. Then move cookies to rack to finish cooling process. Finish off by frosting with your favorite frosting or one shown above. Add sprinkles for a little more decorations. NuWave Oven: Power - High Time - 8 minutes Pan - Bottom Place pan into bottom of oven and place dome on top leaving a slight gap to allow heat to escape. Bake for 8 minutes or until lightly browned. Allow to cool right on your baking pan for 5 minutes. Then move cookies to rack to finish cooling process. Finish off by frosting with your favorite frosting or one shown above. Add sprinkles for a little more decorations. ✽¸.••.¸✽ Share The Fun! ✽¸.••.¸✽ Dont just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so its stored for later! Just click on the picture and click SHARE at the bottom. Just FOLLOW ME.......I am always posting awesome stuff!** For AMAZING recipes posted daily join our awesome FREE RECIPE GROUP click on->https://facebook/groups/659739127436117/ ★Share★Share★Share★Share ***Feel free to send me a FRIEND REQUEST. I am always posting awesome stuff!** https://facebook/kathleen.rybicki For weight loss support, healthier recipes, ideas, tips and DIYs join us at our group. Click---> https://apps.facebook/groups/losingitwithkathleen/ LIKE US HERE>>>>>>https://facebook/Losingitwithkathleen Start getting healthy here>>>>KRybicki.SkinnyFiberPromo/?SOURCE=recipe Fire your boss>>>>KRybicki.SBCPower/
Posted on: Thu, 11 Dec 2014 09:00:21 +0000
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