Pepperidge Farm Gingerman Copycats Revised Recipes

PEPPERIDGE FARM GINGERMAN COPYCATS, REVISED

Steps:

• Preheat oven to 300 degrees.
• Cream together sugars, shortening, molasses, eggs, and vanilla & beat with a mixer until smooth & uniform.
• Add remaining dry ingredients (except decoration items), scraping the bowl as you go.
• If you choose to make round drop cookies, use the batter as is and scoop out with a TBSP cookie scoop onto greased pan, about 2-3 inches apart.
• If you want to make cookie cutter shapes, add extra flour to the bowl 1/4 cup at a time until dough is stiff and clears the side of the bowl. Roll out on a heavily floured surface with a floured rolling pin. Roll out to approximately 1/4 inch thick & cut with the cutters. Then place onto greased cookie sheets.
• Bake for 15-18 minutes. (These bake best with only one or two sheets in at a time. If you are making a lot, use two "shifts" of two cookies sheets.).
• Let the cookies cool on the sheet for a couple of minutes, then transfer to cooling rack. This will prevent the bottom of your cookies from sinking through the spaces in the rack.
• Sprinkle with decorative sugar while still slightly warm.

PEPPERIDGE FARMS SAUSALITO COOKIES (COPYCAT)

Steps:

• Preheat the oven to 375 degrees.
• Cream butter, eggs, and vanilla in a bowl.
• In a separate bowl, sift all dry ingredients.
• While the mixer runs on low, add the dry ingredients to the butter mixture until blended.
• Fold in the chips and nuts.
• Form into balls and place 1-inch apart on an ungreased cookie sheet.
• Bake for 10 minutes or until golden brown.