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To Prepare: 1. Preheat oven to 350 degrees. In a stand mixer, cream together butter and sugar for 3 minutes. Scrape down sides of bowl and add egg and molasses, mix for 1 minute. 2. Scrape down sides of bowl and add flour, ginger, cinnamon, cloves, baking powder and salt. Mix on low speed for 1 minute, or just until the dough begins to come.
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Beat in the molasses, egg, and 3 tablespoons of the flour. Sift together remaining flour and the other dry ingredients. Mix together the vinegar, water, and buttermilk. Add alternating to the molasses mixture and beat batter until it is very smooth. Drop teaspoons of the mixtru onto the cookie sheets. Bake 12 to 15 minutes.
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Directions. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly.
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Instructions. Preheat oven to 450°F. In a large bowl, combine the flour, baking powder, cream of tartar, salt, and granulated sugar. Whisk to combine. Slice the cold butter into ½-inch pieces and work into the dry ingredients using fingers or a pastry cutter.
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Heat to boiling over medium-low heat, stirring often to prevent burning. Using a candy thermometer, heat mixture to 300-310F/148-154C degrees, until it reaches the hard crack stage (If no thermometer, test the mixture by dropping some of it in a cold bowl of water and if it hardens, it's ready).
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Turn the burner to medium to medium high heat and bring the entire mixture to a rapid boil. Insert a candy thermometer that attaches to the side of the pan, being careful not to touch the bottom of the pan but rest just above it. Bring the mixture to 300 degrees F.
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Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 3 minutes. Beat in the molasses, ginger, cinnamon, baking soda, cloves, nutmeg, and pepper. Add the egg and beat thoroughly, scraping down.
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Directions. Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine.
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Add milk and egg; beat until smooth. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
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Preheat oven to 350 degrees. Line two baking sheets with parchment. 2. Place 3/4 cup sugar in mixing bowl. Add zest and rub with sugar until fragrant and damp. Cream butter and sugar on medium-high speed until light and fluffy (with paddle attachment), about 5 minutes, scraping down sides of bowl.
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On low speed, beat in remaining ingredients except walnuts and baking chips until well blended. 2. Onto ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Press 1 walnut half onto each cookie. 3. Bake 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets to cooling racks.
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Gently stir in cranberries, pecans and crystallized ginger. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix.
Lemon Ginger Drop Cocktail
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1⁄4 teaspoon ground cloves. Using electric mixer, cream butter,sugar and molasses; beat in eggs, one at a time. Beat in remaining ingredients; do not overmix. Cover dough and refrigerate 1 hour. Preheat oven to 400 degrees. Line baking sheets with parchment;form dough into 1 1/2-inch balls. Arrange on prepared sheets, spacing about 1 inch apart.
