goddessofscrumptiousness:
SPICED GINGER COOKIES
These Ginger Spiced Cookies are warmly spiced with a gentle but snappy flavor of ginger, the earthy sweetness of cinnamon and cloves and a hint of maple syrup which echoes all the spices.
These cookies are so perfect with a very cold glass of milk… You all know I always talk from my own experience! :)
Ingredients:
4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups margarine, softened
2 cups light brown sugar
2 eggs
1/2 cup maple syrup
3/4 cup granulated sugar (to roll in/coat the cookie dough balls before baking)
Procedure:
- Preheat oven to 350’F. In a medium bowl sift all the dry ingredients. Set aside.
- In a large bowl cream together margarine and sugar. Beat in eggs one at a time then add the maple syrup.
- Stir in the flour mixture. Using a small ice cream scoop, shape dough into balls and roll in granulated sugar.
- Place balls 3 inches apart on a parchment lined cookie/baking sheet.
- Bake in the preheated oven for 12-14 minutes or until cookies are light brown.
- Cool on cookie sheet for 2 minutes then transfer to wire racks to cool completely.
Makes 45 (2 1/2-inch) cookies
goddessofscrumptiousness:
BANANA AND WALNUT COOKIES
These cookies are wonderful as they are but these can also be made into sandwich cookies with buttery (frosting) filling… perfect for an afternoon tea time.
Ingredients:
1 cup butter, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, chopped coarsely small
1 egg
1 teaspoon vanilla
1 teaspoon banana extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1/2 cup walnuts, chopped
Procedure:
- Preheat oven to 350’F. Combine butter, sugar and banana in a large bowl. Beat until smooth. Add egg, vanilla and banana extract, beat until smooth. Add flour and salt into the butter mixture until well combined. Then stir in walnuts.
- Using a small ice cream scoop shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking/cookie sheet. Flatten each balls into 1/4-inch thickness with the buttered bottom of a glass dipped in flour.
- Bake 10-12 minutes or until edges are lightly browned. Remove from cookie sheet and transfer onto wire racks to cool.
Buttery Frosting (if making sandwich cookies)
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
2 to 3 tablespoons of milk
- Beat all ingredients until smooth and spreadable. Fill cookies with 2 teaspoons of filling.
Makes 72 cookies or 36 sandwich cookies