Gingersnapsconeswithespressoglaze Recipes

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 SCONES WITH ESPRESSO GLAZE

Steps:

• Preheat oven to 400 degrees F.
• Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.
• Add buttermilk and egg, stirring just until moist (dough will be sticky).
• Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times.
• Pat dough into a 10-inch circle on a baking sheet coated with cooking spray.
• Cut dough into 10 wedges, cutting into, but not through, dough.
• Bake at 400 degrees F for 15 minutes or until golden.
• Combine hot water and coffee granules in a medium bowl; stir well.
• Add powdered sugar; stir well.
• Drizzle over scones.
• Cut into 10 wedges; top each with 1 walnut half.