Peanut Ginger Double Deckers Recipes

LASSY MOGS

Steps:

• Combine the butter, brown sugar, water, molasses, allspice, cinnamon, cloves, ginger, and black pepper in a saucepan. Bring to a simmer over medium heat, then remove from the heat, and allow to cool. Once warm to the touch, stir in the vanilla extract, and pour into a mixing bowl. Cover, and let stand at room temperature at least 8 hours.
• Stir in the raisins, dates, pecans, and candied fruit. Whisk together the salt, baking soda, and flour; stir into the fruit mixture until no dry lumps remain. Refrigerate 3 to 4 hours until firm.
• Preheat an oven to 350 degrees F (175 degrees C).
• Form the mixture into golf ball-sized balls. Place onto ungreased baking sheets 1 1/2-inches apart, and flatten with your palm to 1/4-inch thick. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PEANUT BUTTER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork.
• Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.

SLICE-AND-BAKE PEANUT BUTTER COOKIES

Steps:

• Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
• Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
• Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
• Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
• Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.