BIG ALMOND-ORANGE-GINGER COOKIE
Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
- Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
ALMOND GINGER COOKIES
Think outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger., Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Press an almond slice into center of each cookie., Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 20mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE GINGER COOKIES
Make and share this Orange Ginger Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 3h10m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter and sugar.
- Add egg and mix well.
- Add grated peel and molasses and mix again.
- Stir together dry ingredients and add to butter mixture, stirring well.
- Wrap up dough and chill for several hours or overnight.
- Roll dough very thin and cut out cookies with cookie cutters.
- Bake on greased cookie sheets at 375°F for 8 to 10 minutes.
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