Love Child
One Love
I want some god dammed mother fucking cookies
Cookies
- Thread starter Love Child
- Start date
-
- Tags
- cookies
Love Child
One Love
I can't just go to the store and buy them I have to make them and I'm sure they will taste like crap fucking gluten free no flour fucking cookie cookie
Love Child
One Love
I've never tried the recipe yet
I'll try it tomorrow
I'll try it tomorrow
Enkephalen
My Stars!
Gingersnap Cookies
These are the best gingersnaps ever. In an airtight container, gingersnaps are crispy–left out, they're chewy. Try some both ways.
Ingredients:
• 2 cups flour
• 2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 Cup vegetable shortening
• 1 Cup sugar
• 1 large egg
• 1/4 Cup molasses - either regular or unsulphured
• 1 tsp. GINGER, powdered
• 1 tsp. CINNAMON, powdered
• 1/2 tsp. CLOVES, powdered
• 1/3 Cup granulated white sugar (to roll dough in)
Directions:
1. Sift flour, baking soda and salt together, set aside.
2. In a large mixing bowl, beat shortening and sugar until well blended.
3. Beat in egg, molasses, GINGER, CINNAMON, and CLOVES.
4. Add the flour mixture in two parts, blending well.
5. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.
6. Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too.
7. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them.
8. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.
Yield: 40-60 cookies
Prep. time: 10 minutes plus chilling
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)
These are the best gingersnaps ever. In an airtight container, gingersnaps are crispy–left out, they're chewy. Try some both ways.
Ingredients:
• 2 cups flour
• 2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 Cup vegetable shortening
• 1 Cup sugar
• 1 large egg
• 1/4 Cup molasses - either regular or unsulphured
• 1 tsp. GINGER, powdered
• 1 tsp. CINNAMON, powdered
• 1/2 tsp. CLOVES, powdered
• 1/3 Cup granulated white sugar (to roll dough in)
Directions:
1. Sift flour, baking soda and salt together, set aside.
2. In a large mixing bowl, beat shortening and sugar until well blended.
3. Beat in egg, molasses, GINGER, CINNAMON, and CLOVES.
4. Add the flour mixture in two parts, blending well.
5. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.
6. Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too.
7. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them.
8. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.
Yield: 40-60 cookies
Prep. time: 10 minutes plus chilling
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)
NeonMercuryASH
beer, I want beer
I go for peanut butter
NeonMercuryASH
beer, I want beer
Why can't we buy nutella without chocolate, like we had in Germany? It was so good. Even Grandma used to sneak with a spoon at Midnight, while the big kids sneaked a Becks in the moonlight.