Ginger Cookies Paula Deen Recipes

PAULA DEEN'S GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line cookie sheets with parchment paper or nonstick baking mats.
• Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
• Add the egg and molasses and beat until completely incorporated.
• Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
• Stir until combined.
• Roll the dough into balls about 1-inch in diameter.
• Roll the balls in sugar.
• Place 1/2-inch apart on the prepared cookie sheets.
• Flatten the balls slightly with your fingertips.
• Bake for 8-12 minutes.
• Cool on wire racks.

LOW COUNTRY COOKIES - PAULA DEEN

Steps:

• Line a 13x9 pan with whole graham crackers.
• Melt butter in saucepan and add sugar.
• Beat egg and milk together; add to butter mixture.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Add nuts, coconut, and 1 cup graham cracker crumbs.
• Pour over crackers in the pan.
• Cover with another layer of whole graham crackers.
• PREPARE TOPPING:.
• Beat all topping ingredients together and spread over top layer of crackers.
• Chill then cut into squares.

BIG SOFT GINGER COOKIES

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.